Braised Cabbage with Cannellini Beans
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- Опубліковано 20 жов 2021
- Braised Cabbage with Cannellini Beans
Serves 4
1 medium head of cabbage
2-4 Tbsp neutral oil (like canola, grapeseed, or whatever you’d use for high heat)
1 Tbsp olive oil for the onions
1 yellow onion, diced
2 garlic cloves, sliced
2-3 cups of chopped tomatoes (I use a 750g box by Pomi)
1 cup dry white wine
Cooked cannellini (or a bean of your choice) • Instant Pot and Slow C...
¼ cup olive oil for the beans
Salt and pepper to taste
Preheat the oven to 350F (180C).
Cut the cabbage into 6-8 wedges. Set the largest oven safe pan you have (ideally with straight sides) over high heat. Add 2 Tbsp neutral oil and wait for it to shimmer. Salt the cabbage wedges on all flat sides. Place in the pan and brown thoroughly on both sides. Remove to a plate.
Reduce the heat to medium-low, add the olive oil, onions, and a pinch of salt. Cook, stirring occasionally until translucent and golden brown, about 15 min. You can speed it up slightly by covering the pan during the first 5 minutes. Add the garlic and a pinch of salt and cook stirring until aromatic, about 1 min. Add the tomatoes and the wine. Salt to taste. Fan out the cabbage wedges on top of the sauce, cover, and bake in the middle of the oven for 45 min.
Turn up the oven to 450F (230C). Uncover the cabbage, add cooked cannellini beans between the wedges and enough cooking liquid to barely submerge them. If using canned beans, drain and use fresh water instead of the liquid from the can. Drizzle with ¼ cup of olive oil and place in the middle of the oven until the beans warm up and the cabbage crisps up slightly, about 20 min. Cool for 10 min and serve.
Sohla’s video that inspired this dish: • How to Braise Anything...
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3:00 my brain automatically filled in "eeeenjoooy"
🤣 me too!!
The half a cabbage head staring at me in the fridge doesn't have to wait any longer now :D
...or become a science profect!
Wow wow oh boy
Rather
Oh boy what is trip
Remove the word "cabbage" from your comment and it's a very different situation!
I made this last night; it was quite good. A few things I'd do next time around:
1. When you cook the beans beforehand, undercook them a bit. They will cook more after being added to this recipe, and will turn out a bit mushy (overcooked).
2. Don't be shy about browning the cabbage more than you think necessary in the first stage. The tastiest bits are the bits I thought I'd carelessly burned.
3. Go easy on the stock (and use stock, not water) in the final stage. You want the browned cabbage to stay well above sea level when going in the oven, so it stays crisp. Think of the moisture's job as being the soften the core, so let the core be underwater, but not so much the cabbage leaves. (I might try arranging the cabbage, not in a pinwheel, but like a flower, the the cores at the centre of the pan and the other end--the leafy head--resting on the edge of the braising pan so it's propped up a bit, slightly out of the moisture).
All great observations!
I know it's 'wrong' but OH how I love mushy/overcooked beans! I already have a goal of using both beans and cabbage more often, so I'll be making this in the next few days! Thanks!
@@andersonomo597 "mushy/overcooked beans" Are only eaten (and enjoyed) by naughty people; but there are a lot of us about? ;)
Just made this. The pan is super heavy, lost a quarter of it down the oven door and burnt my hand badly...BUT SO WORTH IT
I used your recipe as the base for my dinner this evening. I had various veggies that needed using up like carrots, mushrooms and leeks, so they went in as well. I cut the cabbage into 6 and browned it as you recommended. I halved some small brown onions and did the same to them, browning the cut side along with the cabbage. Ditto for the carrots. Once everything looked done, I threw in the chopped leeks, peeled mushrooms, some veggie stock and a tin of tomatoes. Then in the oven for 45 mins lid on the pan, 15 minutes lid off. It was delicious. The browning of the cabbage added so much flavour and the cabbage itself was transformed into something amazing. None of that bitterness you can sometimes get with a cabbage. A fantastic recipe. Thank you.
This looks like the Italian peasant cabbage soup I grew up on. The only thing missing is the ham hock:) We also tossed in any stale bread we had laying around. For about $5, we could feed a family of 7 for a few days. (Prices have increased slightly over the past 50 years.)
I did this using my grandmother’s cast iron dutch oven.
Rice and beans are a complete protein. I'd serve this delicious dish over rice
This was really good, I highly recommend it with some sour cream and lemon juice.
Edit: Also, don’t be worried about the cabbage being a bit charred! I thought it would taste at least a little burnt, but it didn’t.
It looks like it could be adapted for Brussel sprouts. I think that might be worth a try too.
Are you sure? Getting them in 8 wedges seems rather difficult.
Of course I am joking :)
Great idea!
I do almost the same dish but with sausages. I use the sausage fat to fry the cabbage at the start and the flavour permeates the whole dish.
Hmmm. I was thinking of addding some home made bacon. Just a little to lift the flavour.
I made the recipe and enjoyed it, but afterwards I thought: this would have been great with sausage, buried in the tomato sauce, in amongst the beans.
Are you my grandma? So much like her in all respects. She could not cook like you, but she had the same calming presence in her kitchen.
I’ve been drooling over this for several weeks, and I made it today, exactly as described (unusual for me). I used Dragon Tongue beans that I grew last summer and dried in the fall. The very simple ingredients blended nicely to create a delicious dish. A friend stopped by for a visit and commented on the aroma. My wife enjoyed it, and liked the dollop of yoghurt I added at the last minute. I did not add any herbs or garnish, but I noticed “green stuff” in Helen’s dish. I only used half a cabbage, and we have enough leftovers for lunch. 5*
this is the first time i ever craved cabbage. this looks amazing
Y.U.M. I used two 15 oz cans of chickpeas, drained and skins removed instead of cannellini (thats what I had). I used indian spices with the onion step. Veggie stock instead of wine and coconut cream on top after the last step. It was amazing.
Sounds awesome! What a great combination :)
I made this tonight and it came out soo well! I used celery, carrots, onion for my aromatics and also added some thyme.
This is very inspiring! Will definitely try this next week. Would love to see more veggie based dinner options.
I made this with smoked sausage in place of the white beans. I was fantastic! Such great umami flavors.
This would be awesome with sausage! Glad you enjoyed it
Hi Helen I am a great fan of your channel. Loved this recipe. I am going to make a curry base broth and try out your recipe. Thanks a lot.
I did that, it came out delicious!
I've been a fan of cabbage cooked (in a similar way) as fried cabbage steaks on Helga's Pennsylvania kitchen. There should be a different name for the cabbage when it's cooked to this wonderful stage. The flavour is transformed. I've added cheese in the final step before, but I will definitely try the beans, since I can my own and always have them on hand. This is inspiring.
Ok, I made a slightly carnivorous version of this last night with rendered bacon lardon as my starting point. I used a giant leek I had instead of onion, and tossed in a couple hands full of diced smoked German sausage. Also used some bay leaves in the simmer, a pinch of red pepper flakes, a bit of caraway, and a few dashes of Maggi Wurtz to boost our friend "umami". I also gave the cannellini a few minutes in the braising liquid before the oven to flavor them. I split the sauce in two parts leaving one portion in the pan, then nestled my wedges and spooned the remainder in the little valleys between the cabbage. Everybody was thrilled with this one. Huge crowd pleaser. Thanks for the inspiration, Helen!
I made a french canadian version with cubes of homemade salted lard by browning them first and using the fat to cook the cabbage and onions. My family absolutely loved it and couldn't believe that a measly ''beans and cabbage'' (their words) could be so good. (I initially served it with a warm broccoli salad with lemon zest, red grapes and shallots).
There were a lot of complaints about gas afterwards but I told them that's their problem since they refuse to develop proper gut health by eating as much beans and cabbage as I do. It's a dish and a life lesson.
I enjoyed your upbeat video! I will try the braising of the cabbage. Cabbage is so very nutritious!
This looks fantastic for a fall or winter dinner. Love the beans with the cabbage.
Lovely, more of this amazing plant based please!!! Thank you.
Helen you’re great. One of the very top cooks I’ve worked with over the many many years. Much appreciated.
I tried to make this dish today here in sunshiny Denmark - it was absolutely delicious despite the fact that I slightly panicked and added extra - and too much - tomato to the sauce!
But this is such a surprisingly fantastic dish - simple, but absolutely delicious! And not even people who insist on meat will miss meat - it's just so rich and delicious on a warm summer day!
I will try this dish many times until I get a version just right - and this I will serve guests I will wish to impress in a very unpretentious way!
Thank you!
This video has been a lovely piece of entertainment, learning, and has enriched my family with an absolutely amazing dish that even the most picky eaters lived!
With much gratitude - lots of love from Denmark 🤗
Will be making this soonest. Adding my home baked bread and a chilled bottle of the local Rhein wine. 🤗
This looks fabulous!
Delicious! My first recipe from Helen. Could not find cannellini beans anywhere so I subbed in garbanzos and it was perfect. Thanks!
Glad it turned out well!
Can’t wait to try this! Our family has decided to have at least one meatless dish per week. This gets my vote for our next one! I’m sure it will be a big hit! Thanks, as always, for such informative and well-produced videos. 😊 I would LOVE to take one of your classes, but several states separate us.
I love this lady and her recipes. This looks great.
Looks so good!
Omg i didnt expect Sohla making a quick appearance. Please let that collab happen 🙏
This looks incredible, what a creative person you are Helen! I'm going to make this for visitors!
looks wonderful...thanks for the recipe
This looks FANTASTIC!!!!!!
I love braised cabbage. I had it at a restaurant about ten years ago and it’s become the most common way I prepare it since.
This looks amazing!!!
Looks delicious ❣️ I have got to try this!! Thanks Helen❣️
Delicious, I’m making this recipe. Thank you 😊
Made this for dinner tonight and the family went nuts! This is definitely a winner! Thank you!
this comes out looking GORGEOUS every time and is SO yummy.
Helen, as I am trying to get my meat consumption down to 100 g per day, this kind of recipe is very welcome! Spacibo!
Your voice is so relaxing and i love hearty veggie recipes pls post more!!!!!
I love these easy, hearty, comforting recipes! Thank you Helen, gros bisous from France
This looks so yummy!
Braised cabbage is one of my favorite things!!!!!
I love watching your cooking. Everything you do, everything you say makes sense.
This looks delicious 😋
Thank you for sharing💐💐💐
I adore cabbage 👍🏻
It was amazing ❣️
As usual, Helen provides not only a recipe but a master class on a cooking subject. It’s always a pleasure to see one of her videos. Well done.
Just made this, unusual, fun to make and, above all, TASTY.!
I'll add my observations but, if you chose to ignore them and stick with Helen's original recipe, you won't be disappointed.
1) This takes a big pan!
My largest, straight sided, ovenproof pan is 10" in diameter. This means 2 batches when caramalising the cabbage. No big deal but, add it in to your times.
It also means that the final pan is full almost to the top and only the very highest points of the cabbage will get crispy.
2) As a previous commenter noted, canned beans will end up quite soft. It would be best to cook the beans from dried as Helen suggests.
I used 50/50 tinned Cannellini /Chickpeas which worked quite well. I would even go so far as to say that, if I only had a choice of tinned Cannellini or Chickpeas, I would go for the Chickpeas as they remain firmer.
3) Be bold with the seasoning, it can take quite a lot.
4) I added a heaped teaspoonful of dried herbs to the chopped tomatoes ( Napolina) but, I have just splashed out on some high end tins of chopped tomatoes (Antonella ) and, if I had used those, I probably would have omitted the dried herbs.
5) Make sure that the cabbage is thoroughly cooked through before the last step.
I thoroughly enjoyed this and will be making it again.
Well done Helen ( as always)
What great pointers! Thanks for taking the time to write it up.
I would love to see you and Solah do a video or a series of videos togetber. *__*
Charred vegetables look so appetizing thanks for sharing miss
This is fantastic. I can't wait to try this. I'm so glad to see you presenting more and more Vegetarian/Vegan options. Love your channel.
I ADORE THIS!!!!! Beans and cabbage are 2 of my most favorite things!!!! I cant wait to do this! Thank you for everything you do!!!!
that looks awesome...... i'm making it tomorrow - thanks Helen!
Bravo helen great idea !!! Thank gou.
I love cabbage so much. And my favorite part of cabbage rolls are burnt extra leaves that stick at the bottom of the pot. I love the caramelized taste of it so much. So this is a perfect dish for me. Thank you so much for sharing it, I'll definitely give it a try!
This seems like a good idea. I was thinking about something with cabbage, and probably vegetarian, to start working off this pandemic weight before the holidays kick in. Thanks for the recipe.
I have made this recipe 3 times since you published this video. I have also tried a variation using Cauliflower, which cooks faster. Prior to this recipe, if you asked me about my favorite dishes, I would never have picked anything with cabbage.
great job improvising with this recipe!
I think cabbage pairs really well with caraway seed, so I'd put a teaspoon or so in a mortar and pestle and crush them just a little before adding like pepper after cooking. Looks very tasty as is though!
I’m thinking a dash of vinegar or lemon juice at the end would be nice.
Sounds' like you're Polish? Babcia always put caraway seeds in any cabbage dish, which means every night in a Pollock household:)
@@vizzini2510 my stomach is multinational!
Oh yum! Tonight's supper has presented itself! Thank you.
This dish is so flavorful and delicious! I confess we ate it as a side, but so incredibly delicious we are eating the leftovers tonight. I love your teaching style. Thank you for this great recipe that doesn’t taste like anything else.
Little XO sauce on top is great too. I found a recipe for a vegetarian one using mushrooms and it paired really well.
Thank you so much, Helen. We ALL loved this dish!!! The add- in I made was to fry up 2 sticks of chorizo sausage and add it with the tomatoes. One medium head fed 3 men and 2 women. I served it with a slice of homemade whole grain bread. Everyone was filled up!
I have sent your perfectly comprehensive link to many of my friends already.
Those beans looked good too 👍👍👍
Made this today and I'm gobsmacked how great the cabbage came out! I actually shrieked with joy when I first tasted it. Cabbage has been promoted to S-tier vegetable in my book! Thank you for sharing this great recipe!
As usual, Rennie, you should be my personal chef. Delish, delish.
Just discovered your channel. Viewed a few other of your videos and I'm hooked. As a self taught cook with some professional experience your recipes make simple sense and they work as many recipes don't.
Thanks for this
Never knew cabbage could look so appetising
Helen Rennie, vegetarian cuisine, and cabbage....basically the three things I want in every food video on youtube. Thanks for the recipe, i'll definitely be trying it soon!
Mmm some nice toasted crusty bread would be so good with this
What a great easy recipe. I have a small cabbage in the fridge I have been thinking I must use, and I have a couple cans of cannellini beans on the shelf nearing the "best by" date that must also be used. Perfect. And I'll use a large can of crushed tomatoes I have. I'm getting hungry thinking about making this later today. THANKS! ( even the core becomes tender - yay )
Helen - my braised cabbage is done, and I'm about to have it for supper. I am watching a short vid that is only of very old photos, many of Russia street scenes before the revolution, 1902 I think. And other photos of old architecture. Very interesting. I'll post the link if you want to see it.
Thanks for this video.
Another great recipe. I swapped out the canellini beans for the pinto bean and added some grated carrots to the aromatic (similar to the approach you took in the shci recipe) and it turned out very nicely. Also did not have any garlic at home so swapped in some garlic powder. Especially good for a cold winters day in the north east.
I'm gonna try this without the oven. Hopefully it will turn out well because this looks so delicious and is very different from what I usually eat!
Thanks Helen!
I’d love to hear how that goes, as that is exactly what crossed my mind. I’d think, in particular, that you could get away with the stovetop if you used a cast iron pan, because of how they retain heat all around, almost like an oven.
Love it!!!
It’s in the oven right now. ! I’m serving as a side. Smells good so far.
this looks yummy thanks... I will try but will add my favourites fennel and kohlrabi
Amazing!
Made this today. My wedges totally fell apart so it wasn’t pretty like yours. More leaves got braised. But it tasted great. Thanks
Added a bit of red Chilli flakes in the seasoning step. Delightful
Very nice.
Coming to see you makes your recipes even more fetching. :)
Helen, I'm going to attempt this recipe tonight. Wish me luck. I'll let you know the results!
Looks great best Chef on the internet very easy to follow videos thank you just a quick question what is your favourite family meal to cook
This recipe has become a favorite of mine. It's inexpensive, easy, quick, healthy and really satisfying. Plus, most of the ingredients are already in the pantry, so all I have to remember at the grocery store is "cabbage". It doesn't get any easier than that.
Absolutely agree with other posters that the more you caramelize cabbage, the richer the flavor. I rinse the beans and replace the liquid with a little jarred chicken stock base mixed with hot water or homemade chicken stock if I have any on hand. The small amount of stock pumps the flavor even more.
I forgot the chicken stock last night, so I'll add a tiny bit to the leftovers when I reheat it tonight. Yum!
Thank you!!!
saving your accumulated juices? Chef John is somewhere feeling very proud
와 처음 보는 레시피에요👍
I finally got around to this dish and wow!! I added a few extra seasonings to taste but nothing wild. Just a bit of Italian seasoning I thought would go nicely with the tomatoes. Instead of white wine as I just didn't have any, I used 2/3 cup warm water to 1tbsp vegetable consomme powder (went easy on the salt generally otherwise).
The cabbage is so good!!! Thank you Helen.
so glad you enjoyed it :)
Im making this on the weekend. Looks delishwahhhhhhhhhh👍🏻👍🏻👏🏻👏🏻😃😋😋
You sold me with cabbage and cannellini beans… I think anyone with an Eastern European grandparent feels the same way about these two ingredients hahaha
I’m making this very soon!
Yumm!!!
[I know you're going for a vege dish, but... Cabbage and Bacon always go together!!]
Hmmm. I love traditional German cabbage rolls, so this should be right up my alley. Cabbage tastes so good, when it's probably prepared.
Although I might not be able to resist the temptation, of smuggling some meatballs in there 😇. A nice, green salad on the side... perfect family dinner 👍
😉
Made this dish last night and it was wonderful. One of the best cabbages I've ever eaten and definitely the best cabbage I've ever made. I made a few modifications, but nothing dramatic. I cooked my own beans. The flavor was great, but I did overcook them a little, so they didn't look as nice as it should've been. I soaked them for roughly two hours in cold water and cooked under pressure for only 5 minutes. I let the pressure release naturally which took another 15 or 20 minutes. At that point, the beans were almost perfectly cooked, but still had no seasoning and the broth was too liquid. I seasoned the beans with just some shallots, garlic, salt, pepper, parsley and a touch of celery seeds. I love that flavor and if I make this dish again, but as a side dish instead (without the beans), I will season the tomatoes with the celery seeds as well. The only other modifications I made was that I bought a savoy cabbage instead of regular. I don't know much about cabbages, but I am assuming that savoy is a little softer, so I braised for only 40 minutes instead of 45 and they were perfect. Also, because they are not as tight, it was easier to season them again after they were browned. Because my diced tomato can was smaller than Helen's and I wanted to have enough liquid, I added the cup of white wine, but I also added about 1/4 cup of dry sherry. I think that was wonderful. It added some extra depth to the flavors and it was not overwhelming at all. Right before going into the oven, I have some heavily seasoned olive oil (garlic, paprika, all kins of herbs including bay leaves) that I got from the restaurant I work for and I added that to the cabbage instead of just plain. My partner, who does not even like cabbage, thought it was delicious. I had to deal with dirty looks for two days after I mentioned I was cooking a whole cabbage for dinner, and at the end he was taking pictures and posting them on line. Thank you Helen !! I also made your focaccia, and even though I made a few mistakes, it came out delicious.