Best 5 Green Beans And Cabbage Scandia Recipes

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**Savory and Comforting: A Culinary Journey through Green Beans and Cabbage Scandia**

Indulge in a delightful culinary experience with our diverse collection of Green Beans and Cabbage Scandia recipes. Embark on a journey of flavors as we explore the perfect harmony between the crisp green beans, hearty cabbage, and an array of tantalizing ingredients. From the classic simplicity of our Green Beans and Cabbage with Bacon to the zesty kick of our Tangy Green Beans and Cabbage with Mustard Dressing, each recipe promises a unique taste adventure. Discover the comforting warmth of our Creamy Green Beans and Cabbage Casserole, or embrace the vibrant flavors of our Asian-Inspired Green Beans and Cabbage Stir-Fry. Whether you're seeking a quick and easy side dish or a hearty main course, our Green Beans and Cabbage Scandia recipes offer something for every palate and occasion.

Let's cook with our recipes!

WARM CABBAGE AND GREEN BEANS



Warm Cabbage and Green Beans image

Provided by Elaine Louie

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 24

8 ounces clarified butter or ghee
1/2 cup coarsely chopped red onion
1 garlic clove, minced
1 2-inch piece ginger, peeled and finely chopped
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground cumin
1/2 teaspoon cardamom seeds
1/2 teaspoon dried oregano
1/4 teaspoon ground turmeric
4 basil leaves
1 pound cabbage or Napa cabbage, thinly sliced or shredded
1 medium red onion, thinly sliced
3 cups cherry tomatoes, or 5 large tomatoes
7 ounces chopped canned tomatoes
3 garlic cloves, minced
1 tablespoon mustard seeds
1 tablespoon nigella sativa seeds (available in specialty stores)
1 teaspoon ground turmeric
1 teaspoon berbere (available in specialty stores) or chili powder
1/2 teaspoon ground cardamom, preferably freshly ground
1 3-inch piece ginger, peeled and grated
3 cups green beans, trimmed and cut in half
1/2 teaspoon salt
Injera (available at Ethiopian or Eritrean restaurants) or rice, for serving, optional

Steps:

  • To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
  • To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the cabbage is wilted, about 5 minutes. Add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom and ginger. Cook over low heat, stirring occasionally, until soft and fragrant, about 30 minutes.
  • Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
  • Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.

CABBAGE AND GREEN BEAN SALAD



Cabbage and Green Bean Salad image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 14

1/2 pound haricots verts
1 medium head red cabbage, finely shredded
1 small head Napa cabbage
2 jalapeno pepper, minced
1 cup rice wine vinegar
3 tablespoons olive oil
1 tablespoon honey
Salt and pepper
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 fresh basil leaves, cut into chiffonade
1 tablespoon finely chopped red onion
2 cups pure olive oil

Steps:

  • In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.

VERY VERSATILE BAKED BEANS WITH CABBAGE



Very Versatile Baked Beans With Cabbage image

Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.

Provided by Lukas Volger

Categories     Dinner     Bean     Bake     Cabbage     Healthy     White Wine     Tomato     Garlic     Onion

Yield Serves 8-10

Number Of Ingredients 11

1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained
11 garlic cloves, 5 smashed, 6 sliced
3 bay leaves
6 Tbsp. olive oil, divided
Kosher salt
2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3 cups)
Pinch of red pepper flakes
1/2 cup dry white wine
1/2 medium head savoy cabbage, cored, cubed (about 8 cups)
1 (28-ounce) can whole tomatoes
1 bunch parsley, dill, or cilantro, finely chopped

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.

GERMAN-STYLE CABBAGE AND BEANS



German-Style Cabbage and Beans image

This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. -Winifred Winch, Wetmore, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound fresh green beans, cut into 1-1/2-inch pieces
3 bacon strips, cut into 1-inch pieces
1/2 cup cider vinegar
1/4 cup sugar
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage

Steps:

  • Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.

Nutrition Facts : Calories 87 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

WARM CABBAGE AND GREEN BEANS



Warm Cabbage and Green Beans image

Make and share this Warm Cabbage and Green Beans recipe from Food.com.

Provided by threeovens

Categories     Greens

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 24

8 ounces clarified butter or 8 ounces ghee
1/2 cup red onion, coarsely chopped
1 garlic clove, minced
fresh ginger, peeled and finely chopped (2-inch piece)
1/2 teaspoon fenugreek seeds
1/2 teaspoon ground cumin
1/2 teaspoon cardamom seed
1/2 teaspoon dried oregano
1/4 teaspoon ground turmeric
4 basil leaves
1 lb cabbage (or shredded) or 1 lb napa cabbage, thinly sliced (or shredded)
1 medium red onion, thinly sliced
3 cups cherry tomatoes or 5 large tomatoes
7 ounces diced tomatoes (canned)
3 garlic cloves, minced
1 tablespoon mustard seeds
1 tablespoon nigella seeds (available in specialty stores)
1 teaspoon ground turmeric
1 teaspoon berbere (available in specialty stores) or 1 teaspoon chili powder
1/2 teaspoon ground cardamom, preferably freshly ground
fresh ginger, peeled and grated (3-inch piece)
3 cups green beans, trimmed and cut in half
1/2 teaspoon kosher salt
injera bread (available at Ethiopian or Eritrean restaurants) (optional) or rice, for serving (optional)

Steps:

  • In a medium saucepan, over low heat, melt butter; add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally.
  • Remove from heat and let stand 10 minutes; strain through a fine mesh sieve into a heat proof bowl (may be stored in a tightly covered container in the refrigerator for 3 weeks).
  • To make the cabbage and green beans heat a saute pan or skillet over medium heat; melt 1/2 cup spiced butter and add cabbage and sliced onion.
  • Saute until cabbage is wilted, about 5 minutes; add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom, and ginger.
  • Cook, over low heat, until soft and fragrant, stirring occasionally, about 30 minutes.
  • Meanwhile, prepare and ice water bath; bring 6 cups of water to a boil in a medium saucepan.
  • Add green beans to boiling water, reduce heat to low, and cook until bright and tender, 3 to 5 minutes; immediately drain and plunge beans into the water bath.
  • Drain beans and fold into the tomatoes and cabbage mixture; simmer 10 minutes.
  • Taste and adjust for salt.; serve with injera bread or rice.

Tips:

  • Choose fresh, tender green beans and cabbage. Look for beans that are bright green and snap easily when you bend them. Avoid beans that are wilted or have brown spots. Cabbage should be firm and have tightly packed leaves.
  • Trim the green beans and cabbage before cooking. Remove the tough ends of the green beans and any wilted or damaged leaves from the cabbage.
  • Blanch the green beans before cooking. This will help them retain their color and crispness. To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender. Drain the beans and rinse them with cold water.
  • Cook the cabbage until it is tender but still has a bit of crunch. Overcooked cabbage will be mushy and bland.
  • Season the green beans and cabbage with salt, pepper, and other spices to taste. You can also add a bit of butter or olive oil for extra flavor.
  • Serve the green beans and cabbage as a side dish or main course. They can be served hot or cold.

Conclusion:

Green beans and cabbage are two healthy and versatile vegetables that can be prepared in a variety of ways. This recipe for Green Beans and Cabbage Scandia is a simple but flavorful dish that is perfect for a weeknight meal. The beans and cabbage are cooked until they are tender but still have a bit of crunch, and they are seasoned with salt, pepper, and other spices to taste. This dish can be served hot or cold, and it is a great way to get your daily dose of vegetables.

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