Cabbage White Bean Braise
Cabbage softens in tomato before cooked white beans join the pot. It is a spoonable dinner that gives a substantial piece of cabbage a different use from slaw. Broad ribbons are welcome here because they have time to become tender. Fold in the beans gently near the end, keeping some whole rather than stirring them into the sauce.
European · Preparation time: 10 min · Cook time: 25 min · Total time: 35 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 300 g White cabbage
- 260 g Cooked white beans
- 80 g Yellow onion
- 220 g Canned crushed tomato
- 20 ml Olive oil
- 100 ml Water
- 3 g Fine salt
Allergens listed for these ingredients · None identified. Check package labels.
Step-by-Step Instructions
- Slice cabbage into broad ribbons and dice onion. Soften onion in oil in a heavy saucepan.
- Add cabbage, tomatoes, measured water and salt. Cover loosely and simmer, stirring occasionally, until cabbage is tender.
- Fold in drained white beans and simmer until hot throughout. Uncover briefly to reduce excess liquid and serve in shallow bowls.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Green cabbage can be replaced with 300 g trimmed red cabbage, cut in the same ribbons. The tomato sauce will change color and cooking time may increase; cook to tenderness.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.