Glazed Cabbage with White Beans and Roasted Garlic

Honey or White Balsamic-Glazed Cabbage with White Beans and Roasted Garlic

This White Balsamic-Glazed Cabbage recipe is a vegan-friendly dish bursting with flavor from caramelized cabbage, creamy white beans, and a hint of roasted garlic. Perfect as a hearty main or a side dish, it pairs wonderfully with crusty bread or rice for a complete meal.

What You’ll Love About This Recipe

1. Rich and Satisfying Flavors: The combination of caramelized cabbage and creamy white beans, infused with roasted garlic and herbs, creates a deeply savory and comforting dish.

2. Versatile Pairings: Serve it as a hearty vegan main dish with crusty bread or rice, or enjoy it as a side that complements any meal.

3. Vegan-Friendly Adaptability: With plant-based butter and reduced white balsamic vinegar replacing honey, this recipe is fully vegan without compromising on taste.

4. Easy to Prepare: Despite its gourmet appeal, this dish is straightforward and relies on pantry staples and a few fresh ingredients.

5. Elegant Presentation: The golden-brown cabbage wedges glazed with balsamic reduction make for a stunning centerpiece at the table.

6. Seasonal and Comforting: Perfect for colder months, it’s a warm, satisfying dish that highlights humble ingredients in an elevated way.

   Ingredients:

   Beans

   • 2 tbsp olive oil

   • 2 tbsp butter (or vegan butter)

   • 1 small shallot, finely diced

   • 1 whole head roasted garlic, cloves removed (see tip below)

   • 1 tsp dried rosemary (or 2 tsp fresh)

   • 2 sprigs fresh thyme (or 1 tsp dried)

   • 1 bay leaf

   • 2 cups cooked or canned cannellini beans, drained and rinsed

   • 1½ cups vegetable stock

   • 1 tsp lemon zest

   • ¼ tsp chili flakes or 1 small dried hot pepper (optional)

   • 2 tbsp fresh parsley (or 1 tbsp dried), chopped, for serving

   Cabbage

   • 1 small to medium cabbage

   • 1 small onion, roughly chopped

   • 2 tbsp olive oil

   • 2 tsp smoked paprika

   • ½ cup reduced white balsamic vinegar

   • 2 tbsp apple cider vinegar (or lemon juice)

   • 2 tbsp olive oil

   • 1 bay leaf

   Instructions:

   Prepare Ingredients

   1. If needed, roast garlic: Preheat oven to 400°F. Slice off the top of a garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden.

   2. Slice cabbage lengthwise into 6-8 wedges, keeping the core intact to hold the pieces together.

   Cook Beans

   1. In a medium skillet or saucepan, heat olive oil and butter over medium heat. Add shallot and cook for 2-3 minutes until softened and translucent.

   2. Stir in roasted garlic, rosemary, thyme, and bay leaf. Let the herbs infuse the oil for 1-2 minutes, stirring occasionally.

   3. Add cannellini beans and stir to coat. Sprinkle with ½ tsp salt and a pinch of pepper.

   4. Pour in vegetable stock and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until beans are creamy and the liquid has slightly reduced.

   5. Remove rosemary, thyme (if fresh), and bay leaf. Stir in lemon zest and adjust seasoning with salt and pepper. Add chili flakes if desired.

   6. Drizzle with olive oil and garnish with parsley. Set aside.

   Cook Cabbage and Make Glaze

   1. Preheat oven to 400°F. Rub cabbage wedges with olive oil and season with salt, pepper, and smoked paprika. Ensure all sides are coated.

   2. In a small saucepan, heat reduced white balsamic vinegar over medium-high heat for 3-4 minutes until it bubbles and thickens slightly. Remove from heat and stir in vinegar or lemon juice (it will bubble slightly). Whisk in olive oil until fully melted.

   3. Heat a large cast-iron skillet over medium-high heat. Add onion and bay leaf and cook for 2 minutes. Place cabbage wedges in the skillet and sear for 3-4 minutes per side until deeply caramelized and blackened.

   4. Flip cabbage, add ½ cup water, and transfer the skillet to the oven. Roast for 20-25 minutes until cabbage is tender and slightly charred.

   5. Brush cabbage generously with the balsamic glaze and return to the oven for an additional 5-10 minutes until it develops a deep amber color.

   Serve

   1. Serve cabbage wedges over the prepared cannellini beans. Drizzle with any remaining glaze or pan drippings.

   2. Garnish with additional parsley if desired.

   Tips:

   • Roasting Garlic: Roasted garlic adds a mellow, sweet flavor. If short on time, substitute with 2-3 tsp garlic paste.

   • Cabbage Seasoning: To coat the cabbage evenly, mix olive oil, salt, pepper, and smoked paprika in a small bowl, then brush it on the wedges.

   • Make it Vegan: Use plant-based butter and ensure the glaze uses vegan-friendly white balsamic vinegar.

   Enjoy this satisfying, flavorful dish that’s perfect for weeknights or family gatherings!