I made this last night; it was quite good. A few things I'd do next time around: 1. When you cook the beans beforehand, undercook them a bit. They will cook more after being added to this recipe, and will turn out a bit mushy (overcooked). 2. Don't be shy about browning the cabbage more than you think necessary in the first stage. The tastiest bits are the bits I thought I'd carelessly burned. 3. Go easy on the stock (and use stock, not water) in the final stage. You want the browned cabbage to stay well above sea level when going in the oven, so it stays crisp. Think of the moisture's job as being the soften the core, so let the core be underwater, but not so much the cabbage leaves. (I might try arranging the cabbage, not in a pinwheel, but like a flower, the the cores at the centre of the pan and the other end--the leafy head--resting on the edge of the braising pan so it's propped up a bit, slightly out of the moisture).
I know it's 'wrong' but OH how I love mushy/overcooked beans! I already have a goal of using both beans and cabbage more often, so I'll be making this in the next few days! Thanks!
I used your recipe as the base for my dinner this evening. I had various veggies that needed using up like carrots, mushrooms and leeks, so they went in as well. I cut the cabbage into 6 and browned it as you recommended. I halved some small brown onions and did the same to them, browning the cut side along with the cabbage. Ditto for the carrots. Once everything looked done, I threw in the chopped leeks, peeled mushrooms, some veggie stock and a tin of tomatoes. Then in the oven for 45 mins lid on the pan, 15 minutes lid off. It was delicious. The browning of the cabbage added so much flavour and the cabbage itself was transformed into something amazing. None of that bitterness you can sometimes get with a cabbage. A fantastic recipe. Thank you.
I tried to make this dish today here in sunshiny Denmark - it was absolutely delicious despite the fact that I slightly panicked and added extra - and too much - tomato to the sauce! But this is such a surprisingly fantastic dish - simple, but absolutely delicious! And not even people who insist on meat will miss meat - it's just so rich and delicious on a warm summer day! I will try this dish many times until I get a version just right - and this I will serve guests I will wish to impress in a very unpretentious way! Thank you! This video has been a lovely piece of entertainment, learning, and has enriched my family with an absolutely amazing dish that even the most picky eaters lived! With much gratitude - lots of love from Denmark 🤗
I’ve been drooling over this for several weeks, and I made it today, exactly as described (unusual for me). I used Dragon Tongue beans that I grew last summer and dried in the fall. The very simple ingredients blended nicely to create a delicious dish. A friend stopped by for a visit and commented on the aroma. My wife enjoyed it, and liked the dollop of yoghurt I added at the last minute. I did not add any herbs or garnish, but I noticed “green stuff” in Helen’s dish. I only used half a cabbage, and we have enough leftovers for lunch. 5*
This looks like the Italian peasant cabbage soup I grew up on. The only thing missing is the ham hock:) We also tossed in any stale bread we had laying around. For about $5, we could feed a family of 7 for a few days. (Prices have increased slightly over the past 50 years.)
This was really good, I highly recommend it with some sour cream and lemon juice. Edit: Also, don’t be worried about the cabbage being a bit charred! I thought it would taste at least a little burnt, but it didn’t.
Helen Rennie, vegetarian cuisine, and cabbage....basically the three things I want in every food video on youtube. Thanks for the recipe, i'll definitely be trying it soon!
Thank you so much, Helen. We ALL loved this dish!!! The add- in I made was to fry up 2 sticks of chorizo sausage and add it with the tomatoes. One medium head fed 3 men and 2 women. I served it with a slice of homemade whole grain bread. Everyone was filled up! I have sent your perfectly comprehensive link to many of my friends already.
I finally got around to this dish and wow!! I added a few extra seasonings to taste but nothing wild. Just a bit of Italian seasoning I thought would go nicely with the tomatoes. Instead of white wine as I just didn't have any, I used 2/3 cup warm water to 1tbsp vegetable consomme powder (went easy on the salt generally otherwise). The cabbage is so good!!! Thank you Helen.
Made this today and I'm gobsmacked how great the cabbage came out! I actually shrieked with joy when I first tasted it. Cabbage has been promoted to S-tier vegetable in my book! Thank you for sharing this great recipe!
Just discovered your channel. Viewed a few other of your videos and I'm hooked. As a self taught cook with some professional experience your recipes make simple sense and they work as many recipes don't.
Can’t wait to try this! Our family has decided to have at least one meatless dish per week. This gets my vote for our next one! I’m sure it will be a big hit! Thanks, as always, for such informative and well-produced videos. 😊 I would LOVE to take one of your classes, but several states separate us.
Ok, I made a slightly carnivorous version of this last night with rendered bacon lardon as my starting point. I used a giant leek I had instead of onion, and tossed in a couple hands full of diced smoked German sausage. Also used some bay leaves in the simmer, a pinch of red pepper flakes, a bit of caraway, and a few dashes of Maggi Wurtz to boost our friend "umami". I also gave the cannellini a few minutes in the braising liquid before the oven to flavor them. I split the sauce in two parts leaving one portion in the pan, then nestled my wedges and spooned the remainder in the little valleys between the cabbage. Everybody was thrilled with this one. Huge crowd pleaser. Thanks for the inspiration, Helen!
I've been a fan of cabbage cooked (in a similar way) as fried cabbage steaks on Helga's Pennsylvania kitchen. There should be a different name for the cabbage when it's cooked to this wonderful stage. The flavour is transformed. I've added cheese in the final step before, but I will definitely try the beans, since I can my own and always have them on hand. This is inspiring.
What a great easy recipe. I have a small cabbage in the fridge I have been thinking I must use, and I have a couple cans of cannellini beans on the shelf nearing the "best by" date that must also be used. Perfect. And I'll use a large can of crushed tomatoes I have. I'm getting hungry thinking about making this later today. THANKS! ( even the core becomes tender - yay )
Helen - my braised cabbage is done, and I'm about to have it for supper. I am watching a short vid that is only of very old photos, many of Russia street scenes before the revolution, 1902 I think. And other photos of old architecture. Very interesting. I'll post the link if you want to see it.
Made this dish last night and it was wonderful. One of the best cabbages I've ever eaten and definitely the best cabbage I've ever made. I made a few modifications, but nothing dramatic. I cooked my own beans. The flavor was great, but I did overcook them a little, so they didn't look as nice as it should've been. I soaked them for roughly two hours in cold water and cooked under pressure for only 5 minutes. I let the pressure release naturally which took another 15 or 20 minutes. At that point, the beans were almost perfectly cooked, but still had no seasoning and the broth was too liquid. I seasoned the beans with just some shallots, garlic, salt, pepper, parsley and a touch of celery seeds. I love that flavor and if I make this dish again, but as a side dish instead (without the beans), I will season the tomatoes with the celery seeds as well. The only other modifications I made was that I bought a savoy cabbage instead of regular. I don't know much about cabbages, but I am assuming that savoy is a little softer, so I braised for only 40 minutes instead of 45 and they were perfect. Also, because they are not as tight, it was easier to season them again after they were browned. Because my diced tomato can was smaller than Helen's and I wanted to have enough liquid, I added the cup of white wine, but I also added about 1/4 cup of dry sherry. I think that was wonderful. It added some extra depth to the flavors and it was not overwhelming at all. Right before going into the oven, I have some heavily seasoned olive oil (garlic, paprika, all kins of herbs including bay leaves) that I got from the restaurant I work for and I added that to the cabbage instead of just plain. My partner, who does not even like cabbage, thought it was delicious. I had to deal with dirty looks for two days after I mentioned I was cooking a whole cabbage for dinner, and at the end he was taking pictures and posting them on line. Thank you Helen !! I also made your focaccia, and even though I made a few mistakes, it came out delicious.
This dish is so flavorful and delicious! I confess we ate it as a side, but so incredibly delicious we are eating the leftovers tonight. I love your teaching style. Thank you for this great recipe that doesn’t taste like anything else.
Just made this, unusual, fun to make and, above all, TASTY.! I'll add my observations but, if you chose to ignore them and stick with Helen's original recipe, you won't be disappointed. 1) This takes a big pan! My largest, straight sided, ovenproof pan is 10" in diameter. This means 2 batches when caramalising the cabbage. No big deal but, add it in to your times. It also means that the final pan is full almost to the top and only the very highest points of the cabbage will get crispy. 2) As a previous commenter noted, canned beans will end up quite soft. It would be best to cook the beans from dried as Helen suggests. I used 50/50 tinned Cannellini /Chickpeas which worked quite well. I would even go so far as to say that, if I only had a choice of tinned Cannellini or Chickpeas, I would go for the Chickpeas as they remain firmer. 3) Be bold with the seasoning, it can take quite a lot. 4) I added a heaped teaspoonful of dried herbs to the chopped tomatoes ( Napolina) but, I have just splashed out on some high end tins of chopped tomatoes (Antonella ) and, if I had used those, I probably would have omitted the dried herbs. 5) Make sure that the cabbage is thoroughly cooked through before the last step. I thoroughly enjoyed this and will be making it again. Well done Helen ( as always)
I love cabbage so much. And my favorite part of cabbage rolls are burnt extra leaves that stick at the bottom of the pot. I love the caramelized taste of it so much. So this is a perfect dish for me. Thank you so much for sharing it, I'll definitely give it a try!
I'm gonna try this without the oven. Hopefully it will turn out well because this looks so delicious and is very different from what I usually eat! Thanks Helen!
I’d love to hear how that goes, as that is exactly what crossed my mind. I’d think, in particular, that you could get away with the stovetop if you used a cast iron pan, because of how they retain heat all around, almost like an oven.
I have made this recipe 3 times since you published this video. I have also tried a variation using Cauliflower, which cooks faster. Prior to this recipe, if you asked me about my favorite dishes, I would never have picked anything with cabbage.
Y.U.M. I used two 15 oz cans of chickpeas, drained and skins removed instead of cannellini (thats what I had). I used indian spices with the onion step. Veggie stock instead of wine and coconut cream on top after the last step. It was amazing.
We made 8 wedges with San Marzano tomatoes and greek seasoning. Topped with parm, although it didn’t need it. My husband ate half the pan in one sitting. Thank you Helen!!
This recipe has become a favorite of mine. It's inexpensive, easy, quick, healthy and really satisfying. Plus, most of the ingredients are already in the pantry, so all I have to remember at the grocery store is "cabbage". It doesn't get any easier than that. Absolutely agree with other posters that the more you caramelize cabbage, the richer the flavor. I rinse the beans and replace the liquid with a little jarred chicken stock base mixed with hot water or homemade chicken stock if I have any on hand. The small amount of stock pumps the flavor even more. I forgot the chicken stock last night, so I'll add a tiny bit to the leftovers when I reheat it tonight. Yum!
Hmmm. I love traditional German cabbage rolls, so this should be right up my alley. Cabbage tastes so good, when it's probably prepared. Although I might not be able to resist the temptation, of smuggling some meatballs in there 😇. A nice, green salad on the side... perfect family dinner 👍
This seems like a good idea. I was thinking about something with cabbage, and probably vegetarian, to start working off this pandemic weight before the holidays kick in. Thanks for the recipe.
I very much enjoy listening to your voice and your explanations. This sounds really good. Is it possible that you have ideas on other foods for people who suffer from diabetes. Especially deserts! Thank your for this recipe.
Another great recipe. I swapped out the canellini beans for the pinto bean and added some grated carrots to the aromatic (similar to the approach you took in the shci recipe) and it turned out very nicely. Also did not have any garlic at home so swapped in some garlic powder. Especially good for a cold winters day in the north east.
@@helenrenniefood that feels like a warm hug. I used to tolerated cabbage, but your channel has helped me realise what a fine vegetable it is. I'm going to grow collard greens next season. I wonder how that would work in this recipe since the cabbage doesn't hold together. Anyway, if I remember, will report back.
I really enjoy your videos and tips. My only thought is if you could place at the end of the recipe a recommendation as to how long (if at all) to keep a cooked recipe in the refrigerator or even if they could be frozen. Going to try this today!
You sold me with cabbage and cannellini beans… I think anyone with an Eastern European grandparent feels the same way about these two ingredients hahaha
Made this for dinner tonight - it was good! I forgot to add the white wine, but it was still tasty without. I added some caraway and fennel seeds plus a red chili at the beginning before adding the the oil. Also added some smoked paprika when I added the beans. With an instant pot it was super easy - I cooked the dried beans (no soaking) in the instant pot with a beef boullion cube & a bay leaf while the cabbage braised. The beans were ready right when it was time to add them in with the cabbage.
I'm always looking for new veggie recipes, and this one looks sooo good. I think, if a person wanted, this dish would lend itself to any kind of spicy, aromatic flavor profile. I'm thinking Indian with curry and garam masala. Or just scented with cumin. Or maybe just a nice hit of dried oregano. I'd serve with rice to make a very full meal. I be willing to bet leftovers are spectacular!
I saw this and thought, ehh it doesn't look that interesting... but it's Helen, I'm usually surprised. Yeah, once again I am. This looks good. I may have to give it a try!
What’s the point of salting the cabbage before searing? Wouldn’t that cause moisture release and thus impede browning? Thanks for the recipe and the excellent content you provide as always
I tried searing them after salting them, but they just let out a ton of water and essentially boiled and didn't sear. Thankfully, my pan wasn't big enough for all of them, and I didn't salt the next batch beforehand and they seared very nicely.
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I made this last night; it was quite good. A few things I'd do next time around:
1. When you cook the beans beforehand, undercook them a bit. They will cook more after being added to this recipe, and will turn out a bit mushy (overcooked).
2. Don't be shy about browning the cabbage more than you think necessary in the first stage. The tastiest bits are the bits I thought I'd carelessly burned.
3. Go easy on the stock (and use stock, not water) in the final stage. You want the browned cabbage to stay well above sea level when going in the oven, so it stays crisp. Think of the moisture's job as being the soften the core, so let the core be underwater, but not so much the cabbage leaves. (I might try arranging the cabbage, not in a pinwheel, but like a flower, the the cores at the centre of the pan and the other end--the leafy head--resting on the edge of the braising pan so it's propped up a bit, slightly out of the moisture).
All great observations!
I know it's 'wrong' but OH how I love mushy/overcooked beans! I already have a goal of using both beans and cabbage more often, so I'll be making this in the next few days! Thanks!
@@andersonomo597 "mushy/overcooked beans" Are only eaten (and enjoyed) by naughty people; but there are a lot of us about? ;)
I used your recipe as the base for my dinner this evening. I had various veggies that needed using up like carrots, mushrooms and leeks, so they went in as well. I cut the cabbage into 6 and browned it as you recommended. I halved some small brown onions and did the same to them, browning the cut side along with the cabbage. Ditto for the carrots. Once everything looked done, I threw in the chopped leeks, peeled mushrooms, some veggie stock and a tin of tomatoes. Then in the oven for 45 mins lid on the pan, 15 minutes lid off. It was delicious. The browning of the cabbage added so much flavour and the cabbage itself was transformed into something amazing. None of that bitterness you can sometimes get with a cabbage. A fantastic recipe. Thank you.
The half a cabbage head staring at me in the fridge doesn't have to wait any longer now :D
...or become a science profect!
Wow wow oh boy
Rather
Oh boy what is trip
Remove the word "cabbage" from your comment and it's a very different situation!
3:00 my brain automatically filled in "eeeenjoooy"
🤣 me too!!
I tried to make this dish today here in sunshiny Denmark - it was absolutely delicious despite the fact that I slightly panicked and added extra - and too much - tomato to the sauce!
But this is such a surprisingly fantastic dish - simple, but absolutely delicious! And not even people who insist on meat will miss meat - it's just so rich and delicious on a warm summer day!
I will try this dish many times until I get a version just right - and this I will serve guests I will wish to impress in a very unpretentious way!
Thank you!
This video has been a lovely piece of entertainment, learning, and has enriched my family with an absolutely amazing dish that even the most picky eaters lived!
With much gratitude - lots of love from Denmark 🤗
this is the first time i ever craved cabbage. this looks amazing
I’ve been drooling over this for several weeks, and I made it today, exactly as described (unusual for me). I used Dragon Tongue beans that I grew last summer and dried in the fall. The very simple ingredients blended nicely to create a delicious dish. A friend stopped by for a visit and commented on the aroma. My wife enjoyed it, and liked the dollop of yoghurt I added at the last minute. I did not add any herbs or garnish, but I noticed “green stuff” in Helen’s dish. I only used half a cabbage, and we have enough leftovers for lunch. 5*
Rice and beans are a complete protein. I'd serve this delicious dish over rice
This looks like the Italian peasant cabbage soup I grew up on. The only thing missing is the ham hock:) We also tossed in any stale bread we had laying around. For about $5, we could feed a family of 7 for a few days. (Prices have increased slightly over the past 50 years.)
I ADORE THIS!!!!! Beans and cabbage are 2 of my most favorite things!!!! I cant wait to do this! Thank you for everything you do!!!!
This is very inspiring! Will definitely try this next week. Would love to see more veggie based dinner options.
It looks like it could be adapted for Brussel sprouts. I think that might be worth a try too.
Are you sure? Getting them in 8 wedges seems rather difficult.
Of course I am joking :)
Great idea!
This was really good, I highly recommend it with some sour cream and lemon juice.
Edit: Also, don’t be worried about the cabbage being a bit charred! I thought it would taste at least a little burnt, but it didn’t.
I made this tonight and it came out soo well! I used celery, carrots, onion for my aromatics and also added some thyme.
Helen you’re great. One of the very top cooks I’ve worked with over the many many years. Much appreciated.
I enjoyed your upbeat video! I will try the braising of the cabbage. Cabbage is so very nutritious!
This looks fantastic for a fall or winter dinner. Love the beans with the cabbage.
Hi Helen I am a great fan of your channel. Loved this recipe. I am going to make a curry base broth and try out your recipe. Thanks a lot.
I did that, it came out delicious!
Lovely, more of this amazing plant based please!!! Thank you.
I made this with smoked sausage in place of the white beans. I was fantastic! Such great umami flavors.
This would be awesome with sausage! Glad you enjoyed it
As usual, Helen provides not only a recipe but a master class on a cooking subject. It’s always a pleasure to see one of her videos. Well done.
I did this using my grandmother’s cast iron dutch oven.
Are you my grandma? So much like her in all respects. She could not cook like you, but she had the same calming presence in her kitchen.
Omg i didnt expect Sohla making a quick appearance. Please let that collab happen 🙏
Helen Rennie, vegetarian cuisine, and cabbage....basically the three things I want in every food video on youtube. Thanks for the recipe, i'll definitely be trying it soon!
Thank you so much, Helen. We ALL loved this dish!!! The add- in I made was to fry up 2 sticks of chorizo sausage and add it with the tomatoes. One medium head fed 3 men and 2 women. I served it with a slice of homemade whole grain bread. Everyone was filled up!
I have sent your perfectly comprehensive link to many of my friends already.
I do almost the same dish but with sausages. I use the sausage fat to fry the cabbage at the start and the flavour permeates the whole dish.
Hmmm. I was thinking of addding some home made bacon. Just a little to lift the flavour.
I made the recipe and enjoyed it, but afterwards I thought: this would have been great with sausage, buried in the tomato sauce, in amongst the beans.
I finally got around to this dish and wow!! I added a few extra seasonings to taste but nothing wild. Just a bit of Italian seasoning I thought would go nicely with the tomatoes. Instead of white wine as I just didn't have any, I used 2/3 cup warm water to 1tbsp vegetable consomme powder (went easy on the salt generally otherwise).
The cabbage is so good!!! Thank you Helen.
so glad you enjoyed it :)
Made this today and I'm gobsmacked how great the cabbage came out! I actually shrieked with joy when I first tasted it. Cabbage has been promoted to S-tier vegetable in my book! Thank you for sharing this great recipe!
Just discovered your channel. Viewed a few other of your videos and I'm hooked. As a self taught cook with some professional experience your recipes make simple sense and they work as many recipes don't.
Can’t wait to try this! Our family has decided to have at least one meatless dish per week. This gets my vote for our next one! I’m sure it will be a big hit! Thanks, as always, for such informative and well-produced videos. 😊 I would LOVE to take one of your classes, but several states separate us.
Ok, I made a slightly carnivorous version of this last night with rendered bacon lardon as my starting point. I used a giant leek I had instead of onion, and tossed in a couple hands full of diced smoked German sausage. Also used some bay leaves in the simmer, a pinch of red pepper flakes, a bit of caraway, and a few dashes of Maggi Wurtz to boost our friend "umami". I also gave the cannellini a few minutes in the braising liquid before the oven to flavor them. I split the sauce in two parts leaving one portion in the pan, then nestled my wedges and spooned the remainder in the little valleys between the cabbage. Everybody was thrilled with this one. Huge crowd pleaser. Thanks for the inspiration, Helen!
As usual, Rennie, you should be my personal chef. Delish, delish.
I love watching your cooking. Everything you do, everything you say makes sense.
Will be making this soonest. Adding my home baked bread and a chilled bottle of the local Rhein wine. 🤗
Mmm some nice toasted crusty bread would be so good with this
I've been a fan of cabbage cooked (in a similar way) as fried cabbage steaks on Helga's Pennsylvania kitchen. There should be a different name for the cabbage when it's cooked to this wonderful stage. The flavour is transformed. I've added cheese in the final step before, but I will definitely try the beans, since I can my own and always have them on hand. This is inspiring.
What a great easy recipe. I have a small cabbage in the fridge I have been thinking I must use, and I have a couple cans of cannellini beans on the shelf nearing the "best by" date that must also be used. Perfect. And I'll use a large can of crushed tomatoes I have. I'm getting hungry thinking about making this later today. THANKS! ( even the core becomes tender - yay )
Helen - my braised cabbage is done, and I'm about to have it for supper. I am watching a short vid that is only of very old photos, many of Russia street scenes before the revolution, 1902 I think. And other photos of old architecture. Very interesting. I'll post the link if you want to see it.
Made this for dinner tonight and the family went nuts! This is definitely a winner! Thank you!
I love these easy, hearty, comforting recipes! Thank you Helen, gros bisous from France
This is fantastic. I can't wait to try this. I'm so glad to see you presenting more and more Vegetarian/Vegan options. Love your channel.
I love braised cabbage. I had it at a restaurant about ten years ago and it’s become the most common way I prepare it since.
Made this dish last night and it was wonderful. One of the best cabbages I've ever eaten and definitely the best cabbage I've ever made. I made a few modifications, but nothing dramatic. I cooked my own beans. The flavor was great, but I did overcook them a little, so they didn't look as nice as it should've been. I soaked them for roughly two hours in cold water and cooked under pressure for only 5 minutes. I let the pressure release naturally which took another 15 or 20 minutes. At that point, the beans were almost perfectly cooked, but still had no seasoning and the broth was too liquid. I seasoned the beans with just some shallots, garlic, salt, pepper, parsley and a touch of celery seeds. I love that flavor and if I make this dish again, but as a side dish instead (without the beans), I will season the tomatoes with the celery seeds as well. The only other modifications I made was that I bought a savoy cabbage instead of regular. I don't know much about cabbages, but I am assuming that savoy is a little softer, so I braised for only 40 minutes instead of 45 and they were perfect. Also, because they are not as tight, it was easier to season them again after they were browned. Because my diced tomato can was smaller than Helen's and I wanted to have enough liquid, I added the cup of white wine, but I also added about 1/4 cup of dry sherry. I think that was wonderful. It added some extra depth to the flavors and it was not overwhelming at all. Right before going into the oven, I have some heavily seasoned olive oil (garlic, paprika, all kins of herbs including bay leaves) that I got from the restaurant I work for and I added that to the cabbage instead of just plain. My partner, who does not even like cabbage, thought it was delicious. I had to deal with dirty looks for two days after I mentioned I was cooking a whole cabbage for dinner, and at the end he was taking pictures and posting them on line. Thank you Helen !! I also made your focaccia, and even though I made a few mistakes, it came out delicious.
Braised cabbage is one of my favorite things!!!!!
I love this lady and her recipes. This looks great.
Helen, as I am trying to get my meat consumption down to 100 g per day, this kind of recipe is very welcome! Spacibo!
This dish is so flavorful and delicious! I confess we ate it as a side, but so incredibly delicious we are eating the leftovers tonight. I love your teaching style. Thank you for this great recipe that doesn’t taste like anything else.
Oh yum! Tonight's supper has presented itself! Thank you.
Just made this, unusual, fun to make and, above all, TASTY.!
I'll add my observations but, if you chose to ignore them and stick with Helen's original recipe, you won't be disappointed.
1) This takes a big pan!
My largest, straight sided, ovenproof pan is 10" in diameter. This means 2 batches when caramalising the cabbage. No big deal but, add it in to your times.
It also means that the final pan is full almost to the top and only the very highest points of the cabbage will get crispy.
2) As a previous commenter noted, canned beans will end up quite soft. It would be best to cook the beans from dried as Helen suggests.
I used 50/50 tinned Cannellini /Chickpeas which worked quite well. I would even go so far as to say that, if I only had a choice of tinned Cannellini or Chickpeas, I would go for the Chickpeas as they remain firmer.
3) Be bold with the seasoning, it can take quite a lot.
4) I added a heaped teaspoonful of dried herbs to the chopped tomatoes ( Napolina) but, I have just splashed out on some high end tins of chopped tomatoes (Antonella ) and, if I had used those, I probably would have omitted the dried herbs.
5) Make sure that the cabbage is thoroughly cooked through before the last step.
I thoroughly enjoyed this and will be making it again.
Well done Helen ( as always)
What great pointers! Thanks for taking the time to write it up.
Your voice is so relaxing and i love hearty veggie recipes pls post more!!!!!
I love cabbage so much. And my favorite part of cabbage rolls are burnt extra leaves that stick at the bottom of the pot. I love the caramelized taste of it so much. So this is a perfect dish for me. Thank you so much for sharing it, I'll definitely give it a try!
Little XO sauce on top is great too. I found a recipe for a vegetarian one using mushrooms and it paired really well.
I'm gonna try this without the oven. Hopefully it will turn out well because this looks so delicious and is very different from what I usually eat!
Thanks Helen!
I’d love to hear how that goes, as that is exactly what crossed my mind. I’d think, in particular, that you could get away with the stovetop if you used a cast iron pan, because of how they retain heat all around, almost like an oven.
Delicious! My first recipe from Helen. Could not find cannellini beans anywhere so I subbed in garbanzos and it was perfect. Thanks!
Glad it turned out well!
This looks incredible, what a creative person you are Helen! I'm going to make this for visitors!
I have made this recipe 3 times since you published this video. I have also tried a variation using Cauliflower, which cooks faster. Prior to this recipe, if you asked me about my favorite dishes, I would never have picked anything with cabbage.
great job improvising with this recipe!
Y.U.M. I used two 15 oz cans of chickpeas, drained and skins removed instead of cannellini (thats what I had). I used indian spices with the onion step. Veggie stock instead of wine and coconut cream on top after the last step. It was amazing.
Sounds awesome! What a great combination :)
Never knew cabbage could look so appetising
this comes out looking GORGEOUS every time and is SO yummy.
We made 8 wedges with San Marzano tomatoes and greek seasoning. Topped with parm, although it didn’t need it. My husband ate half the pan in one sitting. Thank you Helen!!
so glad you enjoyed it! i love the parm idea
Charred vegetables look so appetizing thanks for sharing miss
This recipe has become a favorite of mine. It's inexpensive, easy, quick, healthy and really satisfying. Plus, most of the ingredients are already in the pantry, so all I have to remember at the grocery store is "cabbage". It doesn't get any easier than that.
Absolutely agree with other posters that the more you caramelize cabbage, the richer the flavor. I rinse the beans and replace the liquid with a little jarred chicken stock base mixed with hot water or homemade chicken stock if I have any on hand. The small amount of stock pumps the flavor even more.
I forgot the chicken stock last night, so I'll add a tiny bit to the leftovers when I reheat it tonight. Yum!
Looks delicious ❣️ I have got to try this!! Thanks Helen❣️
This looks FANTASTIC!!!!!!
Just made this. The pan is super heavy, lost a quarter of it down the oven door and burnt my hand badly...BUT SO WORTH IT
Added a bit of red Chilli flakes in the seasoning step. Delightful
Hmmm. I love traditional German cabbage rolls, so this should be right up my alley. Cabbage tastes so good, when it's probably prepared.
Although I might not be able to resist the temptation, of smuggling some meatballs in there 😇. A nice, green salad on the side... perfect family dinner 👍
😉
I want to make this, but don't have an oven safe pot ;_; looks great! More vege / vegan recipes please! You're a wonderful teacher!
Sear in the skillet and then pour into some sort of pyrex dish for the oven step
@@helenrennie I only have a baking sheet lol time get some new cookware!
Coming to see you makes your recipes even more fetching. :)
I LOVE this recipe & have it on repeat 🔥❤️
This looks delicious 😋
Thank you for sharing💐💐💐
Those beans looked good too 👍👍👍
Made this today. My wedges totally fell apart so it wasn’t pretty like yours. More leaves got braised. But it tasted great. Thanks
It’s in the oven right now. ! I’m serving as a side. Smells good so far.
This seems like a good idea. I was thinking about something with cabbage, and probably vegetarian, to start working off this pandemic weight before the holidays kick in. Thanks for the recipe.
Delicious, I’m making this recipe. Thank you 😊
I adore cabbage 👍🏻
this looks yummy thanks... I will try but will add my favourites fennel and kohlrabi
I very much enjoy listening to your voice and your explanations. This sounds really good. Is it possible that you have ideas on other foods for people who suffer from diabetes. Especially deserts! Thank your for this recipe.
Another great recipe. I swapped out the canellini beans for the pinto bean and added some grated carrots to the aromatic (similar to the approach you took in the shci recipe) and it turned out very nicely. Also did not have any garlic at home so swapped in some garlic powder. Especially good for a cold winters day in the north east.
saving your accumulated juices? Chef John is somewhere feeling very proud
Bravo helen great idea !!! Thank gou.
that looks awesome...... i'm making it tomorrow - thanks Helen!
Helen, I'm going to attempt this recipe tonight. Wish me luck. I'll let you know the results!
Love the vegetarian twist on braising!
I would love to see you and Solah do a video or a series of videos togetber. *__*
I made this for lunch (half a cabbage). So, so yum!
so glad you enjoyed it :)
@@helenrenniefood that feels like a warm hug.
I used to tolerated cabbage, but your channel has helped me realise what a fine vegetable it is.
I'm going to grow collard greens next season. I wonder how that would work in this recipe since the cabbage doesn't hold together. Anyway, if I remember, will report back.
I really enjoy your videos and tips. My only thought is if you could place at the end of the recipe a recommendation as to how long (if at all) to keep a cooked recipe in the refrigerator or even if they could be frozen. Going to try this today!
You sold me with cabbage and cannellini beans… I think anyone with an Eastern European grandparent feels the same way about these two ingredients hahaha
I’m making this very soon!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
looks wonderful...thanks for the recipe
Made this for dinner tonight - it was good! I forgot to add the white wine, but it was still tasty without. I added some caraway and fennel seeds plus a red chili at the beginning before adding the the oil. Also added some smoked paprika when I added the beans.
With an instant pot it was super easy - I cooked the dried beans (no soaking) in the instant pot with a beef boullion cube & a bay leaf while the cabbage braised. The beans were ready right when it was time to add them in with the cabbage.
I love the smoked paprika idea! and what a great way to streamline this recipe by cooking the bean in the IP at the same time as the cabbage cooks
I'm always looking for new veggie recipes, and this one looks sooo good. I think, if a person wanted, this dish would lend itself to any kind of spicy, aromatic flavor profile. I'm thinking Indian with curry and garam masala. Or just scented with cumin. Or maybe just a nice hit of dried oregano. I'd serve with rice to make a very full meal. I be willing to bet leftovers are spectacular!
Smoked paprika, salt and pepper is great.
I’m gonna try making a kind of deconstructed голубцы casserole using this as the basis.
I saw this and thought, ehh it doesn't look that interesting... but it's Helen, I'm usually surprised. Yeah, once again I am. This looks good. I may have to give it a try!
Looks great best Chef on the internet very easy to follow videos thank you just a quick question what is your favourite family meal to cook
This looks fabulous!
What’s the point of salting the cabbage before searing? Wouldn’t that cause moisture release and thus impede browning? Thanks for the recipe and the excellent content you provide as always
Salt brings out the sweetness of the cabbage, adds another layer of flavour
@@pakhoy8648 I’m specifically talking about BEFORE searing vs AFTER
She talks about this in her (later) cabbage & buckwheat video....salting after searing :)
My cabbage fell apart on the browning/searing step. Gonna have to make this a few more times to get it right.
I tried searing them after salting them, but they just let out a ton of water and essentially boiled and didn't sear. Thankfully, my pan wasn't big enough for all of them, and I didn't salt the next batch beforehand and they seared very nicely.