Braised Cabbage, Fennel, and White Beans
From: Ian Seddon's Cookbook
🥘 Ingredients
- whole head garlic 1
- extra virgin olive oil 1 tsp
- za'atar 1 tbsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- red pepper flakes for mild; omit for no heat ½ tsp
- extra virgin olive oil 6 tbsp
- medium fennel bulbs 2
- Kosher
- chopped green cabbage labeled “Braised Cabbage & Fennel” large cabbage from 0.33 lb
- cannellini beans 2
- vegetable broth regular or low-sodium 1 ½ cup
- flat-leaf parsley leaves and tender stems 1 cup
- medium lemon 1
- flaky sea salt ½ tsp
- Lemon Yogurt Sauce ¾ cup
- For serving: uncooked white or brown rice OR crusty bread/pita to serve 4 cup
Roasted Garlic
If you prefer not to cook directly with foil, wrap the garlic first in parchment paper, then wrap that in foil to create a pouch. Roast for 40 to 45 minutes.
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1Prepare: whole head garlic , extra virgin olive oil .
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2Arrange a rack in the middle of the oven and preheat to 400°F / 205°C.
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3Remove the outer layers of the garlic, and slice a thin layer from the top and sides to expose all of the cloves (if some cloves are hidden in their skins, they won’t soften).
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4Rub the cloves with olive oil. Wrap in foil (see Note) to make a packet and roast directly on the oven rack for 30-35 minutes until the cloves are soft, tender, and golden. Meanwhile, work on other meal prep.
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5Allow to cool, then squeeze the cloves out of their skins and into a small airtight container. Label and refrigerate for 5 to 7 days.
Braise Spices
If you didn’t buy za'atar, make this substitute. See the za'atar grocery note on your grocery list for whether you need to scale the recipe.
Thanks to the extra virgin olive oil, this dish is cozy and even indulgent despite primarily consisting of cabbage, fennel, and beans, so don’t skimp on the olive oil. If you bought carrots instead of fennel, see Vegetable Prep for how to prep. Cook the carrots as listed for the fennel. If you have an open bottle of dry white wine, use 1/3-1/2 cup of wine to deglaze instead of vegetable broth for more flavor in step 4. Cook until the smell of alcohol wears off, then continue with step 5 using broth. If serving with brown rice, start the dish by cooking that since it takes a while to cook. Storage: Store leftover zesty garnish in a jar and drizzle with olive oil to keep fresh. Store the braise, zesty garnish, and rice, if you made it, separately in the fridge for about 4 days. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Reheat the braise in the microwave or on the stove. Assemble as listed in the last step before serving. Storage: Got more leftovers? The braise is freezer-friendly! For quicker defrosting, I recommend freezing in single-serve portions (I like these Souper Cubes). If very thick, thin out with a splash of water or broth while reheating on the stove. Nutrition boost: Serve with farro or quinoa instead of rice or bread.
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1Prepare: za'atar , ground cumin , ground coriander , red pepper flakes for mild; omit for no heat .
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2Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
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3Label and store on the counter or in your pantry for up to 3 months (or store in the fridge for up to 1 week if using homemade za'atar).
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4Gather: extra virgin olive oil , medium fennel bulbs , Kosher salt and freshly cracked black pepper, chopped green cabbage labeled “Braised Cabbage & Fennel” large cabbage from , Roasted Garlic (from 1 whole head of garlic) (from meal prep), cannellini beans , Braise Spices ( timer tbsp) (from meal prep), vegetable broth regular or low-sodium . For the zesty herb garnish: flat-leaf parsley leaves and tender stems , medium lemon , flaky sea salt , Lemon Yogurt Sauce , For serving: uncooked white or brown rice OR crusty bread/pita to serve .
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5Arrange a rack in the middle of the oven to fit a large Dutch oven or braising pan with a lid. Preheat the oven to 325ºF / 165ºC.
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6Heat 2 tbsp olive oil in a large Dutch oven or braising pan over medium-high heat. Once shimmering, add the fennel and try to space it out in a single layer. Season with a few pinches of salt and pepper.
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7Cook undisturbed for 3 minutes , then toss. Cook undisturbed for 3 minutes, or until somewhat browned, then stir. Add the cabbage, and season with a few pinches of salt and pepper. Cook for 3 minutes, stirring occasionally. While the veggies cook, smash the Roasted Garlic cloves with a fork so there are no big chunks. Drain and rinse the cannellini beans.
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8Add the Braise Spices. Cook for 1 minutes , stirring constantly. Add a splash of broth to deglaze the pot, scraping up any browned bits. Turn off the heat.
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9Pour in the remaining broth. Add the mashed Roasted Garlic and drained beans. Season with 1 1/2 tsp kosher salt and lots of pepper. Stir to combine. Drizzle the remaining 1/4 cup of olive oil on top.
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10Cover the pan with its lid or tightly cover with foil. Braise in the oven for 30 minutes , or until the fennel is easily pierced with the tip of a sharp knife.
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11While the dish braises, prepare some of the other ingredients. Grains: If cooking rice/grains, cook them now according to your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Zesty Herb Garnish: Chop about 2 tbsp of the fennel fronds. Chop the parsley. In a small bowl, combine the chopped parsley and fronds with the lemon zest and flaky salt, and stir to combine.
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12When the braise is done, remove from the oven and uncover. If you have time, allow it to cool for 5-10 minutes for the best flavor.
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13Sprinkle the Zesty Herb Garnish over the braise. Taste, adding a pinch of salt or pepper as needed. Divide among bowls, and spoon the Lemon Yogurt Sauce on top. For added richness, drizzle on a little extra virgin olive oil. Serve with cooked rice, grains, or bread/pita.