Go Back
Robin Ward

Jammy Caramelized Beans with Tomato & Cabbage

A cozy, tangy skillet dinner made with deeply browned cabbage, creamy white beans, and jammy tomatoes. Everything bakes together until saucy, caramelized, and a little crisp at the edges. Simple ingredients, big flavor, and perfect with crusty bread for an easy, satisfying meatless meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dinner, Side Dish, Vegetarian Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • ½ small head (about 1½-2 pounds) cabbage, cut into 1-inch wedges
  • kosher salt
  • freshly ground black pepper
  • 1 large shallot, thinly sliced
  • 2 (15-ounce) cans large white beans, such as butter beans, gigante, or cannellini, drained and rinsed
  • 8 oz tomatoes, preferably small, halved if small, quartered or chopped if large
  • 2 Tbsp white wine vinegar, sherry vinegar, or white distilled vinegar
  • A hunk of Parmesan cheese for grating on top, ricotta for spooning over, or feta for crumbling (optional)

Equipment

  • large skillet
  • 2-quart baking dish

Method
 

  1. Preheat the oven to 425°F.
  2. Heat the butter and olive oil in a large skillet (preferably oven-safe) over medium heat. Add the cabbage, cut-side down, and season with salt and pepper. Cook, without disturbing or peeking, until the cabbage is deeply golden brown on one side, 8-10 minutes. Using tongs or a fish spatula, carefully flip and repeat on the other side, another 8-10 minutes.
  3. Once the cabbage is well browned on both sides, add the shallots and season with salt and pepper. Cook, stirring or shaking the skillet occasionally to make sure the shallots can make contact with the pan, until they are nicely browned and totally tender, 5–7 minutes.
  4. Meanwhile, place the beans in a 1½- to 2-quart baking dish. Once the cabbage and shallots are nicely browned and tender, add them to the baking dish, along with the tomatoes, vinegar, and 1 cup water. Season well with salt and pepper and rearrange the goods, adjusting some of the wedges of cabbage and pieces of tomato so that they make their way to the top. (They will get so delicious in the oven.)
  5. Place in the oven and bake until the liquid has reduced by quite a bit, everything is bubbling up the sides of the dish in a sticky, caramelized way, and the top is delightfully browned, bordering on crisp, 50-60 minutes.
  6. Remove from the oven and let cool slightly. Serve with or without cheese
  7. EAT WITH: A hunk of Einkorn, rye or sourdough rustic bread, preferably made with hearty whole grains, for dipping and dunking.

Notes

⭐ Brown the cabbage well. Two pounds fits snugly in a 12‑inch skillet and perfectly in a 2‑quart casserole. Season with about 1–1¼ tsp kosher salt and ½–1 tsp pepper total. If the tomatoes seem dry, add ¼ cup water or broth and a small pat of butter. Butter beans or gigante beans hold their shape best. Leftovers reheat beautifully.