Best 2 Warm Cabbage And Green Beans Recipes

**Savor the Goodness of Warm Cabbage and Green Beans: A Culinary Journey of Flavor and Nutrition**

Indulge in a delightful culinary experience with our warm cabbage and green beans dish, a harmonious blend of flavors and textures that will tantalize your taste buds. This hearty and wholesome recipe celebrates the natural goodness of fresh cabbage and green beans, combined with aromatic herbs and spices to create a symphony of flavors. Whether you're seeking a comforting side dish for your everyday meals or a delectable vegetarian main course, this versatile dish delivers on both fronts. Join us on a culinary adventure as we explore the vibrant world of warm cabbage and green beans, featuring a collection of enticing recipes that showcase the versatility and deliciousness of these humble vegetables. From classic preparations to innovative twists, let your taste buds embark on a journey of culinary delight.

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

Ingredients

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.

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

Ingredients

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 the right cabbage: Select a firm, heavy cabbage with tightly packed leaves. Avoid heads with brown spots or wilted leaves.
Wash and chop the cabbage: Remove any outer leaves and wash the cabbage thoroughly. Cut the cabbage into quarters, remove the core, and then slice the cabbage into thin strips.
Prepare the other vegetables: Trim the ends of the green beans and cut them into 2-inch pieces. Peel and slice the carrots. Chop the onion and garlic.
Cook the vegetables: Heat a large skillet over medium heat. Add the butter and let it melt. Add the onion and garlic and cook until softened. Add the cabbage and carrots and cook, stirring frequently, until the cabbage is wilted and the carrots are tender.
Add the green beans: Add the green beans to the skillet and cook until they are tender but still slightly crisp.
Season the vegetables: Season the vegetables with salt, pepper, and thyme. Stir in the lemon juice and cook for an additional minute.
Serve immediately: Serve the warm cabbage and green beans immediately with roasted chicken, grilled salmon, or your favorite protein.

Conclusion:

This warm cabbage and green beans recipe is a simple but flavorful side dish that can be enjoyed with a variety of main courses. The cabbage and green beans are cooked in butter until tender and then seasoned with salt, pepper, thyme, and lemon juice. The result is a delicious and healthy dish that is sure to please everyone at the table. Whether you are looking for a quick and easy side dish or a healthy and flavorful addition to your next meal, this warm cabbage and green beans recipe is a great choice.