VERY VERSATILE BAKED BEANS WITH CABBAGE
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.
Provided by Lukas Volger
Categories Dinner Bean Bake Cabbage Healthy White Wine Tomato Garlic Onion
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
- Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
- Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
- Serving Suggestions:
- Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
- Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
- Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
- Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
- Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
- Do Ahead
- Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.
ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE
Roasting any vegetable brings out its rich, nutty flavor, as it does with the Savoy cabbage. This recipe would be perfect with green cabbage as well. This is a very easy recipe and makes for a nice side dish. Found this in Eating Well Newsletter 06/02/2007.
Provided by Manami
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500°F
- Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
- Roast until beginning to wilt and brown, about 15 minutes.
- Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
- Continue roasting until tender, about 5 minutes more.
- Toss with scallions, vinegar, sesame oil and hot sauce until combined.
Nutrition Facts : Calories 84.3, Fat 6.8, SaturatedFat 0.7, Sodium 9.4, Carbohydrate 3.7, Fiber 1.2, Sugar 1.1, Protein 0.9
ROASTED CABBAGE WITH BALSAMIC VINEGAR
Make and share this Roasted Cabbage With Balsamic Vinegar recipe from Food.com.
Provided by jovigirl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
- Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
- Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.
Nutrition Facts : Calories 88.1, Fat 4.7, SaturatedFat 0.7, Sodium 814.2, Carbohydrate 11.3, Fiber 3, Sugar 6.2, Protein 2
ROAST SAVOY CABBAGE WITH LEMON
Serve this lemon-roasted Savoy cabbage alongside your favourite main - it goes well with meat, fish and veggie dishes
Provided by Anna Glover
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.
Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
GARLIC LOVES ROASTED CABBAGE
If you're tired of the old boiled cabbage and like roasted veggies this will bring you back to one of our favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. Also watch out with those vegans because if you like leftovers you might have to make two pans at a time!
Provided by popi1950
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
- Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
- Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.
Nutrition Facts : Calories 101 calories, Carbohydrate 9.5 g, Fat 6.9 g, Fiber 3.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 46.8 mg, Sugar 4.8 g
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