Beas Baked Cabbage Recipes

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BAKED CABBAGE



Baked Cabbage image

The bacon adds flavor while the browned butter adds it's own unique taste. It's absolutely delicious! This is a baked cabbage recipe your whole family will love.

Provided by Mary Bostow

Categories     Side Dish

Time 50m

Number Of Ingredients 5

One head green cabbage cleaned (cut into wedges, core removed from wedges)
4 slices uncooked bacon (cut into pieces)
Salt and pepper
drizzle of olive oil
1/4 cup butter (melted and browned)

Steps:

  • Preheat the oven to 450 degrees.
  • Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
  • Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.
  • Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle over cabbage.
  • Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown, serve immediately.

VERY VERSATILE BAKED BEANS WITH CABBAGE



Very Versatile Baked Beans With Cabbage image

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

1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained
11 garlic cloves, 5 smashed, 6 sliced
3 bay leaves
6 Tbsp. olive oil, divided
Kosher salt
2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)
Pinch of red pepper flakes
1/2 cup dry white wine
1/2 medium head savoy cabbage, cored, cubed (about 8 cups)
1 (28-ounce) can whole tomatoes
1 bunch parsley, dill, or cilantro, finely chopped

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 CABBAGE



Roasted Cabbage image

Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

Provided by samnan2

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 lemons, halved

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 8.9 g, Fat 6.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 65.4 mg, Sugar 4.8 g

BAKED GIANT WHITE BEANS WITH CABBAGE



Baked Giant White Beans With Cabbage image

This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.

Provided by Martha Rose Shulman

Time 3h

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, finely chopped
1 pound cabbage, cored and chopped or shredded
4 garlic cloves, minced
1 pound large white beans or dried lima beans
7 cups water
A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf
Salt and a generous amount of freshly ground pepper
1/4 cup chopped fresh parsley (more to taste)

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.

ROASTED CABBAGE WITH HARISSA BUTTER BEANS & BAKED FETA



Roasted cabbage with harissa butter beans & baked feta image

Pair roasted cabbage with punchy harissa and preserved lemon for a wholesome veggie meal. When roasted and charred, cabbage makes a great meat alternative

Provided by Esther Clark

Categories     Dinner

Time 30m

Number Of Ingredients 10

1 medium savoy cabbage (about 700g), cut into 4 wedges
3 tbsp olive oil, plus a drizzle
1 tbsp ras el hanout
600g jar giant butter beans, or 2 x 400g cans butter beans
400g can chopped tomatoes
2-3 tbsp rose harissa
1 preserved lemon, rind thinly shredded
200g feta
¼ tsp chilli flakes
parsley leaves and dill fronds, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins.
  • Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, carefully pour the butter bean mixture in the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle with the remaining oil and scatter with the chilli flakes. Return the tin with the cabbage and beans to the oven for a further 20 mins alongside the feta.
  • Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter with some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 1.6 milligram of sodium

PORK CHOPS, BEAS BAKED CABBAGE W/ TATERS & CARROTS



PORK CHOPS, BEAS BAKED CABBAGE w/ taters & carrots image

While baking "BEAS BAKED CABBAGE" I decided to make a meal of it.And added pork chops, a few mashed potatoes and carrots to round out the meal. If you like cabbage, I urge you to try her recipe, and add what you want for a complete meal. Maybe sausage and peas. Chicken and corn on the cob?The combinations are endless. After you...

Provided by Nancy J. Patrykus

Categories     Steaks and Chops

Time 20m

Number Of Ingredients 4

1 head cabbage...see beas recipe! uses.. olive oil, s&p,water,sugar, paprika, optional -red pepper flakes.
4serv. meat of your choice
4-6 potatoes...half boiled
1-2 carrots....half cooked. micro-waved

Steps:

  • 1. Start with "BEAS BAKED CABBAGE" recipe on JAP. Picture: Cabbage half baked,was covered, 45 minutes. at 370F Pre-browned chops added. Bake again,covered 1/2 hour.
  • 2. Add some half boiled potatoes. cut in half. (I had some left over mashed potatoes, I added on top of the chops.) Add carrot pre-cooked in micro-wave. Bake another 45 min.DONE, , covered.
  • 3. 4 servings ready to serve. I had 1 for dinner...and froze 3 packages for a later meal.
  • 4. Being under the weather... I really enjoyed thgis meal! Gotta get my strength back. Thank you BEA for your Blue Ribbon "BEAS BAKED CABBAGE" recipe. Positively the very best!

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