Braised Harissa Cabbage by @simonauscher

30 min

2 servings

🥬

400 g

White cabbage

🌶️

5 ml

Harissa

🍅

5 ml

Tomato paste

🫙

2 g

Ground cumin

🧂

0.3 g

Salt

💧

100 ml

Water

🫘

400 g

Flageolet beans

🧄

1 clove

Garlic

🍋

15 ml

Lemon

🌿

15 g

Parsley

🌱

30 ml

Tahini

⚫

0.5 g

Pepper

🫒

15 ml

Olive oil

  1. Drain
    • canned flageolet beans

    Drain and rinse the canned flageolet beans.

  2. Cut
    • white cabbage

    Cut the white cabbage into 4 thick wedges, keeping the core attached so each wedge holds together.

  3. Mix
    • harissa
    • tomato paste
    • ground cumin

    Mix the harissa, tomato paste, ground cumin, salt, and 100 ml water directly in a large skillet.

  4. Place
    • white cabbage
    • harissa
    • tomato paste

    Place the cabbage wedges in the skillet and coat them thoroughly with the harissa sauce.

  5. Cook
    • white cabbage

    Cover the skillet and cook the cabbage over medium heat for 10 minutes.

  6. Simmer
    • white cabbage

    Turn the cabbage wedges and simmer uncovered until the sauce reduces and coats the cabbage, about 5 minutes.

  7. Add
    • canned flageolet beans
    • garlic
    • lemon juice

    Add the drained flageolet beans, garlic, lemon juice, 3 parsley sprigs, tahini, salt, black pepper, and olive oil to the blender.

  8. Blend
    • canned flageolet beans
    • water

    Blend the bean mixture until smooth, adding a small amount of water if needed to reach a creamy consistency.

  9. Spread
    • canned flageolet beans
    • white cabbage

    Spread the flageolet hummus onto 2 serving plates and place the braised cabbage wedges on top.

  10. Garnish
    • fresh parsley

    Garnish the plates with extra fresh parsley and serve warm.

Braised Harissa Cabbage by @simonauscher

30 min

2 servings

🥬

400 g

White cabbage

🌶️

5 ml

Harissa

🍅

5 ml

Tomato paste

🫙

2 g

Ground cumin

🧂

0.3 g

Salt

💧

100 ml

Water

🫘

400 g

Flageolet beans

🧄

1 clove

Garlic

🍋

15 ml

Lemon

🌿

15 g

Parsley

🌱

30 ml

Tahini

⚫

0.5 g

Pepper

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/10

    Drain and rinse the canned flageolet beans.

    🫘canned flageolet beans
    🥄measuring cup

  2. Step 2/10

    Cut the white cabbage into 4 thick wedges, keeping the core attached so each wedge holds together.

    🥬white cabbage
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Mix the harissa, tomato paste, ground cumin, salt, and 100 ml water directly in a large skillet.

    🌶️harissa
    🍅tomato paste
    🫙ground cumin
    🧂salt
    💧water
    🥄measuring spoons
    🥄measuring cup
    🥄spatula

  4. Step 4/10

    Place the cabbage wedges in the skillet and coat them thoroughly with the harissa sauce.

    🥬white cabbage
    🌶️harissa
    🍅tomato paste
    🫙ground cumin
    🧂salt
    💧water
    🥄spatula

  5. Step 5/10

    Cover the skillet and cook the cabbage over medium heat for 10 minutes.

    🥬white cabbage

  6. Step 6/10

    Turn the cabbage wedges and simmer uncovered until the sauce reduces and coats the cabbage, about 5 minutes.

    🥬white cabbage
    🥄spatula

  7. Step 7/10

    Add the drained flageolet beans, garlic, lemon juice, 3 parsley sprigs, tahini, salt, black pepper, and olive oil to the blender.

    🫘canned flageolet beans
    🧄garlic
    🍋lemon juice
    🌿fresh parsley
    🌱tahini
    🧂salt
    ⚫black pepper
    🫒olive oil
    🥄measuring spoons

  8. Step 8/10

    Blend the bean mixture until smooth, adding a small amount of water if needed to reach a creamy consistency.

    🫘canned flageolet beans
    💧water

  9. Step 9/10

    Spread the flageolet hummus onto 2 serving plates and place the braised cabbage wedges on top.

    🫘canned flageolet beans
    🥬white cabbage
    🥄spatula
    🍽️serving plate

  10. Step 10/10

    Garnish the plates with extra fresh parsley and serve warm.

    🌿fresh parsley
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Seasonings, Beverages, Seeds, Oils

Ingredients

White cabbage, Harissa, Tomato paste, Ground cumin, Salt, Water, Flageolet beans, Garlic, Lemon, Parsley, Tahini, Pepper, Olive oil

Notes

White cabbage (half a white cabbage), Salt (for the hummus, to taste), Flageolet beans (small can), Lemon (juiced), Pepper (to taste), Olive oil (amount not given)

Allergens

Sesame

Dietetics

Dietary regimen

Vegetarian, Egg-free, Gluten-free, Plant-based

Calories

325 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 38g, Dietary fiber: 12g, Fat: 15g, Saturated fat: 2g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 5mg, Potassium: 780mg, Magnesium: 100mg, Sodium: 430mg

Vitamins

Vitamin C: 65mg, Vitamin K: 170mcg, Folate: 150mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cup, spatula, serving plate

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, North African, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Silky, Saucy

Flavors

Spicy, Smoky, Earthy, Tangy, Savory, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store cabbage and hummus in separate airtight containers,Reheat cabbage gently before serving), freezer : 2 months (Freeze braised cabbage in an airtight container,Freeze hummus in a freezer-safe container with space for expansion,Thaw overnight in the refrigerator)