Braised Cabbage with Cannellini Beans

3:00 my brain automatically filled in "eeeenjoooy"

The half a cabbage head staring at me in the fridge doesn't have to wait any longer now :D

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 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).

this is the first time i ever craved cabbage. this looks amazing

It looks like it could be adapted for Brussel sprouts. I think that might be worth a try too.

I did this using my grandmother’s cast iron dutch oven.

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.

This is very inspiring! Will definitely try this next week. Would love to see more veggie based dinner options.

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*

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!!!!

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

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.

Rice and beans are a complete protein. I'd serve this delicious dish over rice

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.

Helen you’re great. One of the very top cooks I’ve worked with over the many many years. Much appreciated.

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.

I made this tonight and it came out soo well! I used celery, carrots, onion for my aromatics and also added some thyme.