Green Bean And Cabbage Tagine Recipes

Steps:

• To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
• To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the cabbage is wilted, about 5 minutes. Add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom and ginger. Cook over low heat, stirring occasionally, until soft and fragrant, about 30 minutes.
• Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
• Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.

Steps:

• In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
• Add the ingredients garlic through paprika and sauté 1 more minute.
• Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
• Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
• Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.

Steps:

• In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

Steps:

• Wash, trim, slice and steam the green beans.
• Save 2/3 cup of the cooking water.
• Cool the beans in cold water to prevent them from cooking more from their own heat.
• Chop the cabbage, and set both vegetables aside.
• In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
• Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
• Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
• Heat through and serve.

Steps:

• Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.

Steps:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.