Italian Cabbage & Beans

By Maggie Baird

This recipe may sound bland, but it is surprisingly tasty, affordable, and filled with fiber. Fennel adds to the rich flavor and is always a tummy pleaser. Best served with some nice crusty bread.

YIELDS: 4 servings

COOK TIME: 15 min

PREP TIME: 5 min

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INGREDIENTS

  • ½ a small green cabbage or ⅓ of a large
  • 1 onion
  • ¼ cup of olive oil
  • 3 tbs tomato paste
  • 2 tsp of fennel seeds
  • 2 cloves of garlic
  • 1 can cannellini beans, divided
  • ½ – 1 cup of water or both as needed
  • 3 springs of fresh thyme and/or rosemary (2 tsp dried)
  • 2 pinches of salt divided
  • 1 pinch of black pepper
  • 1 pinch of crushed red pepper
  • 4 lemon wedges for serving


RECIPE

  1. Finely slice the onions, and then in a large covered pan, heat about ½ the olive oil over medium heat. Add onions once the pan and oil are hot.
  2. Cook the onions with a pinch of salt over medium heat until soft and lightly browned, about 10 minutes, stirring frequently.
  3. Slice your cabbage as the onions cook.
  4. Next, add to your pan the fennel seeds, lightly toasting them around 1-2 minutes until fragrant.
  5. Stir in the tomato paste, smoked paprika, garlic, herbs, and crushed red pepper, blending well.
  6. Add the cabbage, ½ a can of beans, and ½ a cup of the water or broth, and give it a good stir, then cover the pan for the cabbage to cook for about 5 minutes.
  7. Remove the lid and stir, making sure everything is cooking evenly. Add more water or broth if needed.
  8. Continue stirring every few minutes as the liquid begins to evaporate.
  9. Give it a taste and add more salt, black pepper, or crushed red pepper if desired. Add the second ½ can of beans and cook until desired tenderness.
  10. Serve with a squeeze of fresh lemon juice, and enjoy!

 

CHEF’S NOTES:

  • The lemon adds a nice touch of acidity; if you don’t have any you can try a small splash of vinegar if you desire.
  • Pitted and sliced black or green olives are a nice addition to this dish!
  • Serving with bread is highly recommended, but it is also great on its own as a side dish.