These Brothy Cabbage & Beans with Crispy Shallots are the cozy response to crisp fall evenings. When you’re craving something warm and comforting, this plant-based dish will deliver!
If you love these, then you will love my Spicy Tomato Butter Beans!
Prep Time
15 minutes
Cook Time
60 minutes
Serves
4
Ingredients
- 2 leeks
- 1 small head green cabbage
- 3 Tbsp neutral oil or vegan butter
- 6 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- 2 cups vegetable broth
- 2 15 oz can butter beans, drained
- 1 ½ tsp sea salt
- 2 large shallots
- 2 cups oil
- Flaky sea salt
Steps
1
Prepare ingredients. Remove the base of the leeks and slice in half lengthwise, and wash thoroughly to remove any dirt between the layers. Thinly slice the leeks and cabbage with a food processor or knife. Thinly slice garlic and shallots with a mandoline slicer.
2
Preheat a Dutch oven over medium heat. Add the oil, and heat until shimmering, about 1 minute. Add the garlic and red pepper flakes, and cook until the garlic is aromatic and slightly softened, about 1 minute.
3
Next, add the prepared leeks, and cabbage. Cover, and continue cooking over medium heat, stirring occasionally, until the leeks and cabbage are very soft and slightly caramelized in some spots, about 30-35 minutes.
4
Meanwhile, prepare the crispy shallots. Line a serving platter or baking sheet with a double layer of paper towel and set aside a fine mesh strainer and heat-proof bowl to strain the oil into. Preheat a shallow frying pan or pot with oil over medium-high heat for 3-5 minutes. Once the oil is preheated, test that it is hot by adding a shallot or two. It is ready when the shallots begin to bubble around the edges. Lower the heat to medium-low, remove the test piece, and add the remaining shallots. Simmer, stirring frequently until the shallots are lightly golden brown. Strain with the reserved mesh strainer and heat-proof bowl immediately. Place on the lined baking sheet, and spread into a thin layer. Garnish with flakey sea salt, and set aside.
5
Once the leeks and cabbage are caramelized, add the broth beans, and salt, and stir to combine. Bring the mixture to a simmer and allow to simmer for 10 minutes.
6
Serve with crusty bread, and garnish with crispy shallots.
Brothy Cabbage & Beans with Crispy Shallots
Ingredients
- 2 leeks
- 1 small head green cabbage
- 3 Tbsp neutral oil or vegan butter
- 6 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- 2 cups vegetable broth
- 2 15 oz can butter beans, drained
- 1 ½ tsp sea salt
Crispy Shallots
- 2 large shallots
- 2 cups oil
- Flakey sea salt
Instructions
1. Prepare ingredients. Remove the base of the leeks and slice in half lengthwise, and wash thoroughly to remove any dirt between the layers. Thinly slice the leeks and cabbage with a food processor or knife. Thinly slice garlic and shallots with a mandoline slicer.
2. Preheat a Dutch oven over medium heat. Add the oil, and heat until shimmering, about 1 minute. Add the garlic and red pepper flakes, and cook until the garlic is aromatic and slightly softened, about 1 minute.
3. Next, add the prepared leeks, and cabbage. Cover, and continue cooking over medium heat, stirring occasionally, until the leeks and cabbage are very soft and slightly caramelized in some spots, about 30-35 minutes.
4. Meanwhile, prepare the crispy shallots. Line a serving platter or baking sheet with a double layer of paper towel and set aside a fine mesh strainer and heat-proof bowl to strain the oil into. Preheat a shallow frying pan or pot with oil over medium-high heat for 3-5 minutes. Once the oil is preheated, test that it is hot by adding a shallot or two. It is ready when the shallots begin to bubble around the edges. Lower the heat to medium-low, remove the test piece, and add the remaining shallots. Simmer, stirring frequently until the shallots are lightly golden brown. Strain with the reserved mesh strainer and heat-proof bowl immediately. Place on the lined baking sheet, and spread into a thin layer. Garnish with flakey sea salt, and set aside.
5. Once the leeks and cabbage are caramelized, add the broth beans, and salt, and stir to combine. Bring the mixture to a simmer and allow to simmer for 10 minutes.
6. Serve with crusty bread, and garnish with crispy shallots.
