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We bought a big green cabbage to make coleslaw for an outdoor gathering last weekend. The menu changed at the last minute, so the cabbage has been rolling around in our fridge all week long. We’ve lost our taste for coleslaw for the moment, and instead are craving something with a deeper flavor, something to go with the tender cannellini we cooked earlier today. So we quartered the cabbage, put it in a deep Le Creuset pot, added a grated fresh tomato, olive oil, a branch of fresh sage, pepperoncini, salt, pepper, and a splash of the cannellini bean cooking liquid. We covered the pot and roasted the cabbage until it was tender and sweet, then served it with the cannellini, spooning the juices from the pot on top. Who knew cabbage and beans could taste so good?


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