Beas Baked Cabbage Recipes

BAKED GIANT WHITE BEANS WITH CABBAGE

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.

VERY VERSATILE BAKED BEANS WITH CABBAGE

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

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.

BEA'S BAKED CABBAGE

Steps:

• Preheat oven to 350 to 375, depending on how hot of oven you have. Spray roaster pan or deep casserole dish on sides and bottom.
• Cut cabbage into strips and place them into the pan or dish. Pour olive oil over cabbage (you be the judge of the amount). Put a pat of butter or two on top then salt & pepper to your liking. Put just enough water to basically cover the bottom...no more than a fourth way up.
• Cover and bake for approximately 45 minutes. Remove lid and continue to bake until water has evaporated. Stir occasionally.
• I bake mine until it's real tender and has started to brown only because that's the way that I like it. My total time of baking is probably 1 hour & 15 minutes. You can bake it to the tenderness that you prefer.
• NOTE: Rudy doesn't use olive oil. She uses only butter...probably 1 to 2 sticks! Nor does she use paprika or red pepper. Yeah, she's worse than I am...LOL!!!!!
• *You don't have as much aftertaste as you do when it's boiled. You also don't have that "green fly" that seems to come around when cooking cabbage.
• **I added potatoes on top as Janet suggested and it was wonderful! I'll make them like that again. Thanks for the suggestion, Janet!:D
• 6/17/14: Since it was 99 degrees today and I had fresh cabbage that needed cooking I decided to experiment to see how it would be done in a crockpot. It is very good and push comes to shove I would do this again. Ideally, it would be great to use the crockpot on the patio or deck because I found that it has a much stronger smell this way than baking it in the oven. Go figure. It took 4 1/2 hours on high for one head of cabbage.

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

MONDAY NIGHT CABBAGE, BACON AND PEPPERS

Steps:

• In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels. When cool enough to handle chop coarsely and set aside.
• Remove all but 1 TBL of bacon grease.
• Heat skillet over medium heat (adjust as needed) and add the peppers and cook for about 5 to 6 minutes.
• Add the onion and cook until just crisp tender.
• Add the cabbage and wilt until the desired tenderness, about 10 minutes.
• Add the bacon back to the skillet and mix well.
• Add salt and lots of pepper to taste.
• Enjoy!