While we’re in lockdown, I’m trying new recipes largely because I only want to shop once a week and partly to turn over my freezer and storecupboards. I’m always looking for dishes which I can adapt to serve both of us, otherwise I have to cook two separate meals.I love cooking but sometimes……………
At the end of the week I was left with this rather handsome, organic savoy caggage. I know I’d recently read somewhere about caramelised cabbage. Most likely because I like roasted and grilled cabbage, so really, what’s not to love about the idea of caramelisation?
And so, I tried it, but cabbage on its own isn’t enough. I need some protein, such as beans. This baked cabbage and butter beans in tomato is my rendition on the caramelized cabbage, made for a substantial lunch. Also, this is delightful reheated served on leftover grains, or with feta for my beloved.
Ingredients (4 servings)
- 1 small head savoy cabbage
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 fat garlic cloves, minced
- 1 tbsp sherry vinegar
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400g (1 cup) crushed tomatoes
- 180ml (¾ cup) filtered water
- 400g (1 cup) cooked white beans, drained (butter or cannellini)
- 4 tbsp chopped flat-leafed parsley
- Zest from one organic lemon
- sea salt and freshly ground pepper, to taste
1. Pre-heat the oven to 180ºC/160ºC fan/gas mark 4 (350ºF/320ºF fan).
2. Cut the cabbage in half and cut each half into quarters. Heat a large frying pan (skillet) over medium-high heat, place the cabbage in the hot pan and sear each side. Once seared, transfer to an oven-proof dish.
3. Add the tablespoon of olive oil followed by the minced onions and a pinch of salt. Cook until the onions are transluscent, about 8 to 10 minutes or so. If your onions are starting to brown, reduce the heat. Once the onions are tender, add the minced garlic and cook for another minute.
4. Next, stir in the sherry and scrape any bits stuck to the bottom of the pan. Add the tomato paste, smoked paprika, cumin and cook for a minute or two. Add in the crushed tomatoes, water, and beans. Stir and heat for a minute.
5. Cover the cooked cabbage with the tomato mixture, cover with aluminium foil (or lid) and place the dish into the preheated oven. Cook the cabbage for about 35 to 45 minutes until the tomato mixture has thickened, and the cabbage is tender.
6. Finely chop the parsley and zest together and sprinkle on top.
Sheree’s Handy Hints
1. When cooking for myself, I try to limit the fat content. Feel free to brush the cabbage with olive oil before caramelisation.
2. I used a tin of Spanish butter beans but you could use any white bean, including chickpeas.
3. I scattered feta cheese and chopped fresh thyme atop my beloved’s portion but equally I could have served it with some bacon or a pork chop.