Italian Braised Cabbage and Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a high-rimmed sauté pan with a tight-fitting lid over medium heat, then add thin slices of onion and cook for a few minutes until soft and lightly caramelized.

Step 2

Add minced garlic, crushed red pepper flakes, anchovy paste, salt, and freshly ground black pepper to the pan, cooking for 20 to 30 seconds until fragrant.

Step 3

Stir in tomato paste and cook over medium heat for 1 to 2 minutes to caramelize the mixture and cook out the raw tomato flavor.

Step 4

Add a small handful of shredded cabbage and toss it into the tomato paste mixture to soften and begin caramelizing.

Step 5

Fill the pan with the rest of the shredded cabbage, pour in a cup of chicken broth, cover with the lid, and let it steam for 10 minutes to reduce in volume.

Step 6

Uncover and stir everything together, scraping up from the bottom to evenly coat the cabbage in the tomato-onion mixture.

Step 7

Pour in a couple of tablespoons of white wine vinegar, then cover and cook over low to medium-low heat for 30 to 45 minutes until the cabbage is tender, uncovering to stir every 15 minutes.

Step 8

In a separate cold pan, combine breadcrumbs with olive oil and toast over medium heat, stirring frequently.

Step 9

Microplane or finely grate garlic directly into the breadcrumbs as they toast, stirring constantly to prevent burning, then remove from heat and season with a pinch of salt.

Step 10

Gently fold drained and rinsed canned cannellini beans into the tender cabbage mixture, cover, and let simmer for 5 minutes to heat through.

Step 11

Top the dish with the crispy garlic breadcrumbs, freshly chopped parsley, and freshly grated Parmesan cheese before serving.

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