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White Beans, Cabbage & Caramelized Onions

Caramelizing onions can be done in a variety of methods, but in this recipe you want the sweetness of the onions, not the pungency of quick browning. That requires cooking them slowly over lower heat.

What you need

  1. 1 lb. small white beans (or navy beans), cooked
  2. Reserved cooking liquid from beans or water
  3. 1/2 head cabbage, finely shredded in 2-3 inch lengths (4-6 cups)
  4. 2 medium onions, peeled, cut into quarters and thinly sliced
  5. 2 cloves garlic, minced
  6. 1 1/2 tsp dried parsley, crushed or 1 Tbl fresh minced parsley leaves
  7. Olive oil
  8. Kosher salt & fresh black pepper

How to make it

  1. Heat oil in a large skillet over medium heat
  2. When hot, add onions with 1/2 tsp kosher salt and stir well to coat with oil
  3. Cook onions slowly, reducing heat as required until very soft, very brown and very sweet. (This can take up to an hour and be done ahead.)
  4. Add cabbage and garlic to onions with 1/2 tsp kosher salt and increase the heat to medium
  5. Sauté briefly, then add some of the cooking liquid from the beans
  6. Add parsley and cook until cabbage is tender
  7. Add beans and additional cooking liquid and cook until heated through

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