All In One Cabbage With Beans Carrots Recipes

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

Ingredients

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.

FRIED CABBAGE WITH CARROTS AND PEPPERS

Fried Cabbage with Carrots and Peppers image

Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.

Provided by Kardea Brown

Categories side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 slices bacon, chopped
Cooking oil, as needed
1 medium onion, sliced (1 1/2 cups)
1 large carrot, julienned (1 cup)
1 medium red bell pepper, sliced (1 cup)
1 yellow bell pepper, sliced (1 cup)
1 large head green cabbage (about 3 pounds), roughly chopped (12 cups)
1 clove garlic, minced
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper

Steps:

Heat a very large cast-iron skillet over medium-high heat. Add the bacon and cook until browned, 5 to 6 minutes. Remove to paper towels, reserving the drippings in the skillet.
Add additional oil to the pan if needed. Add the onion, carrot and peppers and cook until the vegetables begin to soften, about 5 minutes. Stir in the cabbage and garlic and saute until the cabbage begins to brown, about 10 minutes.
Stir in the hot sauce and bring to a boil. Cover, then reduce the heat to low and simmer until the cabbage is tender, about 15 minutes. Stir in the reserved bacon, and season with salt and pepper.

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