This is one of those simple, cozy dinners I keep coming back to. Hispi cabbage wedges and green beans get a hard sear until they are charred at the edges, then everything braises in a brothy pot of white beans with miso, tomato paste and garlic. The cabbage turns sweet and silky, the broth gets deep and savory, and all you need is good bread to soak it up.
Quick answer: To make braised hispi cabbage with white beans, sear cabbage wedges cut side down in olive oil until charred, then blister green beans in the same pan. Cook garlic and tomato paste, add vegetable broth and white beans, and stir in miso. Nestle the cabbage and green beans back in, cover and simmer for 8 to 10 minutes until tender. Finish with lemon and herbs. It serves 3 and takes about 35 minutes.
Braised Hispi Cabbage at a Glance
- Time: about 35 minutes
- Serves: 3
- Diet: vegan, gluten-free with GF miso and broth
- Pan: one large, deep skillet with a lid
- Key technique: sear hard first, then braise gently
- Flavor: charred, savory, brothy and bright
The Formula: Sear + Braise in a Savory Broth
- 1. Sear for flavor. Char the cabbage and green beans in a hot pan.
- 2. Build an umami broth. Garlic, tomato paste, white beans and miso.
- 3. Braise until tender. Return the vegetables to the broth, cover and simmer.
- 4. Brighten. Lemon, fresh herbs and a drizzle of good olive oil.
Key Ingredients
- Hispi cabbage: a pointed, sweet cabbage with tender leaves that chars and softens quickly.
- Green beans: blistered for a little snap and color.
- White beans: cannellini or butter beans for creamy protein that thickens the broth.
- White miso: savory depth and a gentle sweetness.
- Tomato paste: cooked until it darkens for a rich, slow-cooked flavor.
- Garlic, vegetable broth and lemon: the backbone and the bright finish.
How to Make Braised Hispi Cabbage
1. Sear the cabbage
Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Salt the cabbage wedges and lay them cut side down. Leave them alone for 4 to 5 minutes until deeply charred, then sear the other cut side for 3 to 4 minutes. Set aside.
2. Blister the green beans
In the same pan, cook the green beans for 3 to 4 minutes, tossing occasionally, until blistered in spots. Set them aside with the cabbage.
3. Build the broth
Lower the heat to medium, add the last tablespoon of oil and cook the garlic for 30 seconds. Stir in the tomato paste and cook for 1 to 2 minutes until it darkens. Pour in the broth, scrape up the browned bits, and add the white beans and red pepper flakes.
4. Stir in the miso
Whisk the miso with a ladle of hot broth until smooth, then stir it back into the pan.
5. Braise until tender
Nestle the cabbage back in, charred side up, and scatter in the green beans. Cover and simmer gently for 8 to 10 minutes, until a knife slides easily into the core.
6. Finish and serve
Add lemon juice, black pepper, fresh herbs and a drizzle of olive oil. Serve in shallow bowls with plenty of broth and crusty bread.
Tips
- Cut the cabbage through the core so the wedges hold together.
- Do not move the cabbage while it sears. The char is where the flavor comes from.
- Use a pan wide enough to fit the wedges in one layer, or sear them in batches.
- Keep the braise at a gentle simmer once the miso is in.
Easy Variations
- Swap the cabbage: savoy cabbage, Brussels sprouts or leeks.
- Add protein: crispy tofu, vegan sausage or an extra can of beans.
- Make it richer: stir in a splash of coconut milk or a spoonful of vegan butter.
- Add heat: finish with chili crisp or harissa.
Serving and Storage
Serve in shallow bowls with crusty bread, or over rice, farro or creamy polenta. Leftovers keep 3 days in the fridge; reheat gently with a splash of broth.
More Cabbage Recipes
- Seared Pesto Hispi Cabbage with Beans
- Seared Cabbage Wedges and Mushrooms in Creamy Miso Sauce
- Vegan Marry Me Melting Cabbage
- White vs Green Cabbage: Best Ways to Cook Them
Braised Hispi Cabbage and Green Beans in Miso Tomato White Bean Broth
Ingredients
Seared Vegetables
- 1 hispi (pointed) cabbage about 1½ lb, quartered lengthwise through the core
- 8 oz green beans trimmed
- 3 tablespoons olive oil divided
- ½ teaspoon salt
Miso Tomato White Bean Broth
- 3 cloves garlic thinly sliced
- 2 tablespoons tomato paste
- 1 can (15 oz) white beans cannellini or butter beans, drained and rinsed
- 1½ cups vegetable broth
- 1 tablespoon white miso
- ½ teaspoon red pepper flakes optional
- black pepper to taste
To Finish
- 1 tablespoon lemon juice
- fresh parsley or dill chopped
- crusty bread for serving
Instructions
- Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Season the cabbage wedges with salt and place them cut side down. Sear without moving for 4 to 5 minutes until deeply charred, then turn to sear the other cut side for 3 to 4 minutes. Set aside.
- Add the green beans to the same pan and cook for 3 to 4 minutes, tossing occasionally, until blistered in spots. Set aside with the cabbage.
- Lower the heat to medium and add the remaining tablespoon of oil. Cook the garlic for 30 seconds, then stir in the tomato paste and cook for 1 to 2 minutes until it darkens.
- Pour in the broth, scraping up the browned bits, and add the white beans and red pepper flakes. Bring to a simmer.
- Whisk the miso with a ladle of the hot broth until smooth, then stir it back into the pan.
- Nestle the cabbage wedges back in, charred side up, and scatter in the green beans. Cover and simmer gently for 8 to 10 minutes, until the cabbage is tender at the core when pierced with a knife.
- Finish with lemon juice, black pepper, fresh herbs and a drizzle of olive oil. Serve in shallow bowls with plenty of broth and crusty bread.
Notes
Braised Hispi Cabbage FAQ
Hispi, also called pointed, sweetheart or caraflex cabbage, is a cone-shaped cabbage with tender, loosely packed leaves and a sweet, mild flavor. It cooks faster than round green cabbage and chars beautifully.
Cut the cabbage lengthwise through the core so each wedge keeps a piece of core holding the leaves together. Sear it cut side down and turn it gently with tongs and a spatula.
Yes. Cut green or savoy cabbage into wedges through the core and braise for 5 to 10 minutes longer, until tender in the center.
High heat dulls miso’s flavor. Whisking it into a ladle of broth first and stirring it into a gentle simmer keeps it savory and smooth.
Cannellini and butter beans both work well. Butter beans are extra creamy, while cannellini hold their shape. Use any canned white bean you have.
Yes, as long as your miso and broth are gluten-free. Serve it with gluten-free bread or over rice.
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