Caramelised Savoy cabbage with tomato and beans

Name: Caramelised Savoy cabbage with tomato and beans
Total time: 4800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 Savoy cabbbage; Olive oil; 50 g tomato paste; 3 garlic cloves, crushed; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1.5 tsp chilli flakes; Zest of 1/2 lemon; 1 red onion, finely chopped; Up to 400g of white beans

Malou Herkes @malouherkes

London

I found some beautiful Savoy cabbage in the grocers today, which are right in season at the moment.

I also had some leftover cooked white beans in tomato sauce that needed using, which inspired this dish. If you don't have beans, don't add them.

The original recipe is from the Bon Appetit recipe website (Fall-apart caramelised cabbage), but I've altered it to fit what I had in the fridge.

I found some beautiful Savoy cabbage in the grocers today, which are right in season at the moment.

I also had some leftover cooked white beans in tomato sauce that needed using, which inspired this dish. If you don't have beans, don't add them.

The original recipe is from the Bon Appetit recipe website (Fall-apart caramelised cabbage), but I've altered it to fit what I had in the fridge.

Malou Herkes @malouherkes

London

I found some beautiful Savoy cabbage in the grocers today, which are right in season at the moment.

I also had some leftover cooked white beans in tomato sauce that needed using, which inspired this dish. If you don't have beans, don't add them.

The original recipe is from the Bon Appetit recipe website (Fall-apart caramelised cabbage), but I've altered it to fit what I had in the fridge.

I found some beautiful Savoy cabbage in the grocers today, which are right in season at the moment.

I also had some leftover cooked white beans in tomato sauce that needed using, which inspired this dish. If you don't have beans, don't add them.

The original recipe is from the Bon Appetit recipe website (Fall-apart caramelised cabbage), but I've altered it to fit what I had in the fridge.

Saved

Ingredients

1 hour 20 mins

4 servings

1Savoy cabbbage
Olive oil
50 gtomato paste
3garlic cloves, crushed
1.5 tspground cumin
1.5 tspground coriander
1.5 tspchilli flakes
Zest of 1/2 lemon
1red onion, finely chopped
Up to 400g of white beans

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Steps

1 hour 20 mins

1

Find an in-season Savoy cabbage... Look at these beauties!
2

Cut the cabbage in half through the core. Cut each half into wedges through the core.
If the loose outer layers come apart, finely slice them and set aside (you can cook them later with the onion)
3

Heat a good splash of olive oil in a large cast iron pan. Add the cabbage wedges in batches, season with salt and cook until browned and charred on each side. Remove each batch to a plate as you go. Meanwhile...
4

Mix the tomato paste, garlic, cumin, coriander, chilli, lemon zest and a squeeze of lemon together. Set aside.
5

Preheat the oven to 180C/350F.
6

Once all the cabbage has been browned and charred, set aside
7

In the same pan, add a good splash of olive oil and fry the onion gently for 10 mins or so, until starting to soften. Add the finely sliced cabbage if you have any. Cook until softened, stirring occasionally.
8

Add the tomato paste mixture. Cook for a few mins, stirring often.
9

Add the beans and enough water to come up half way up the pan. Season with salt and bring to a simmer.
10

Return the cabbage to the pan so they're more or less in a single layer, but it's ok if they overlap. Add a splash more water in case it looks a little dry. You don't want the cabbage to be submerged though.
11

Put in the oven, without a lid, and cook for about 45 mins until tender, turning halfway. If it starts to burn, cover with the lid.
12

Serve with roast chicken like I did. Or it's nice with yoghurt and crusty bread or a side to any roast meat. Yum!

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Cooksnaps

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Malou Herkes @malouherkes

on January 11, 2022 11:22

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/