Braised Cabbage with Cannellini Beans

Braised Cabbage with Cannellini Beans

Serves 4

1 medium head of cabbage
2-4 Tbsp neutral oil (like canola, grapeseed, or whatever you’d use for high heat)
1 Tbsp olive oil for the onions
1 yellow onion, diced
2 garlic cloves, sliced
2-3 cups of chopped tomatoes (I use a 750g box by Pomi)
1 cup dry white wine
Cooked cannellini (or a bean of your choice)    • Instant Pot and Slow Cooker Beans (He...  
¼ cup olive oil for the beans
Salt and pepper to taste

Preheat the oven to 350F (180C).

Cut the cabbage into 6-8 wedges. Set the largest oven safe pan you have (ideally with straight sides) over high heat. Add 2 Tbsp neutral oil and wait for it to shimmer. Salt the cabbage wedges on all flat sides. Place in the pan and brown thoroughly on both sides. Remove to a plate.

Reduce the heat to medium-low, add the olive oil, onions, and a pinch of salt. Cook, stirring occasionally until translucent and golden brown, about 15 min. You can speed it up slightly by covering the pan during the first 5 minutes. Add the garlic and a pinch of salt and cook stirring until aromatic, about 1 min. Add the tomatoes and the wine. Salt to taste. Fan out the cabbage wedges on top of the sauce, cover, and bake in the middle of the oven for 45 min.

Turn up the oven to 450F (230C). Uncover the cabbage, add cooked cannellini beans between the wedges and enough cooking liquid to barely submerge them. If using canned beans, drain and use fresh water instead of the liquid from the can. Drizzle with ¼ cup of olive oil and place in the middle of the oven until the beans warm up and the cabbage crisps up slightly, about 20 min. Cool for 10 min and serve.

Sohla’s video that inspired this dish:    • How to Braise Anything You Want | Off...  

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