Main course Home cooking inspired by European cabbage dishes
Bacon and White Bean Melting Cabbage
Editorially prepared
Golden cabbage wedges baked under cover in stock with bacon, onion and thyme until meltingly tender. White beans added towards the end stay creamy, while mustard and cider vinegar balance the rich sauce.
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Ingredients
4 servings · metric units
The cabbage should sit in a single layer. For more servings, use an additional roasting dish and sear the cabbage in batches; allow extra searing time. Baking time depends mainly on wedge thickness rather than the number of servings. Cut a cabbage weighing about 1 kg after trimming into eight wedges. For more servings, use additional heads and keep the wedges a similar thickness rather than making larger pieces.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of Dijon mustardwholegrain mustard
Use instead of Dijon if it is easier to find. The sauce will be less smooth and the heat varies by brand; add gradually and taste before the final seasoning.
- Instead of tinned white beans480 g white beans cooked from dried
The quantity is for cooked, drained beans. Cook them separately beforehand according to the packet instructions until fully tender; larger beans will have a meatier texture than cannellini. Soaking and cooking time is not included in the recipe timing.
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Optional ingredients and substitutions
You’ll need
Large frying pan, approximately 30 cm · Deep roasting dish, approximately 35 × 25 cm · Lid for the dish or kitchen foil · Chopping board and sharp knife · Kitchen tongs and a slotted spoon · Measuring jug and sieve
Method
0/7 stepsPrepare the ingredients
Heat the oven to 190°C conventional or 170°C fan. Cut the cabbage through the core into eight wedges, leaving a piece of core attached to each. Pat the cut surfaces dry. Finely dice the onion, chop the garlic and cut the bacon if not already prepared. Rinse and drain the beans.
Prepare the ingredients Cook the bacon
Put 200 g of bacon and 1 tbsp of rapeseed oil into a cold frying pan. Cook over a medium heat for 8–10 minutes, stirring, until the bacon is fully cooked with browned edges. Lift it onto a plate with a slotted spoon. Leave the fat in the pan; if there is a large amount, pour off the excess, leaving a thin coating over the base.
10:00Cook the bacon Brown the cabbage
Increase the heat to medium-high. Sear the cabbage in two batches for about 3 minutes on each cut side, until distinct golden-brown patches form. Avoid moving the wedges too soon. Transfer all the wedges to the roasting dish and arrange in a single layer.
12:00Brown the cabbage Make the sauce
Reduce the heat to medium. Cook the onion in the same pan for about 5 minutes, until softened and lightly golden. Add the garlic and 1 tsp of thyme and stir for 1 minute. Pour in 500 ml of stock and add 2 tsp of Dijon mustard. Scrape up the browned residue from the base and bring to the boil, allowing about 2 minutes.
08:00Make the sauce Bake covered
Scatter half the cooked bacon between the cabbage wedges; reserve the other half to add with the beans. Pour the hot sauce into the dish. The liquid should reach roughly one-third to halfway up the wedges; if the dish is wider and the liquid is too shallow, add a little hot water. Cover tightly and bake for about 50 minutes, until a knife inserted near the core meets only slight resistance.
50:00Bake covered Add the beans and finish baking
Carefully remove the cover. Add 480 g of white beans between the cabbage wedges, gently settling them into the sauce. Scatter over the remaining reserved bacon and spoon some sauce over the cabbage. Bake uncovered for about 20 minutes, until the beans are hot, the sauce has reduced slightly and the cabbage is completely tender with browned edges. If the top darkens too quickly, cover loosely with foil.
20:00Add the beans and finish baking Season and serve
Pour 1 tbsp of cider vinegar into the sauce between the cabbage wedges and stir gently without breaking them up. Taste the sauce and season with salt and black pepper. Serve the cabbage with the beans, bacon and plenty of sauce from the dish.
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Tips
- Do not remove the whole core: a small piece attached to each wedge keeps the leaves together when turning.
- Dry the cabbage thoroughly before searing. A wet surface will steam rather than brown.
- Check the cabbage near the core before adding the beans. If it is still firm, continue baking it covered so that the beans do not overcook.
- If the sauce is too thin towards the end, mash a small portion of the beans directly into the liquid with a fork and stir gently.
Storage
Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep for up to 3 days. Reheat covered, with a splash of water, until piping hot throughout. You can freeze the fully cooked and cooled dish for up to 2 months; defrost in the fridge. After freezing, the cabbage and beans will be softer and may break up more easily.
Timing
Hands-on: 40 min · Cooking: 100 min
Cooking questions
What if the cabbage is still firm?
Before adding the beans, insert a knife near the core. If there is firm resistance, bake the cabbage covered for longer and check the liquid level. Add the beans only after the cabbage has softened.
Can I use dried beans?
Yes, but cook them separately until completely tender following the packet instructions. Use 480 g of cooked, drained beans for 4 servings. Soaking and cooking the beans are not included in the stated 120 minutes.
