Braised Cabbage with White Beans
- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- Braised Cabbage
- 1
- small green cabbage, about 1 1/3 lbs, cut into 6 wedges with the core intact
- 3 tbsp
- ollive oil
- 45 ml
- 2 cans
- cannellini beans, rinsed and drained
- 19 oz/450 ml (each)
- 1 can
- diced tomatoes
- 14 oz/398 ml
- 1 1/2 cups
- vegetable broth
- 375 ml
- 1 tbsp
- tomato paste
- 15 ml
- 1 tsp
- chili pepper paste
- 5 ml
- salt and pepper, to taste
- Persillade Croutons
- 1/2 cup
- flat-leaf parsley leaves, finely chopped
- 15 g
- 2
- garlic cloves, finely chopped
- 1/4 cup
- olive oil
- 60 ml
- 1/2
- baguette, cut into thin slices 1/4 inch thick
Directions
Step 1
For braised cabbage: With the rack in the middle position, preheat the oven to 200°C (400°F).
Step 2
In a 12-inch (30 cm) round, 2 ½-inch (6 cm) deep Dutch oven or in a large, deep non-stick skillet over medium-high heat, brown the cabbage in the oil on each side. Season with salt and pepper. Add the remaining ingredients and gently mix together, making sure to keep the cabbage wedges intact. Bring to a boil. Cover and simmer for 45 minutes or until the cabbage is tender and the sauce has thickened slightly. Add more broth, as needed. Remove from the heat and let rest for 10 minutes.
Step 3
For Persillade croutons: In a bowl, combine the parsley, garlic and oil. Season with salt and pepper. Add the bread and toss to coat well. Set aside.
Step 4
Spread the croutons out on a non-stick or parchment paper-lined baking sheet. Bake in the oven for 8 to 10 minutes or until the croutons are golden.
Step 5
Divide the cabbage and beans among 6 shallow bowls. Top with the croutons.
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