Braised Hispi Cabbage and Green Beans in Miso Tomato White Bean Broth
Hispi cabbage wedges and green beans seared until charred, then braised in a savory white bean broth with miso, tomato paste and garlic. A cozy, brothy one-pan vegan dinner in about 35 minutes.
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
No hispi cabbage? Use green or savoy cabbage cut into wedges and braise a few minutes longer. Leftovers keep 3 days in the fridge.