I finally got to try black cabbage, I had been looking for it for a while and as soon as I saw it at the vegetable stand, I dove to get it. Yes, now I can say I’ve tried it, and oh my, it’s so good, I couldn’t imagine. I bought it bagged, and as I opened the package, an indescribable aroma emerged. I loved it right there. Then I looked for some recipes, asked for some advice from friends who follow me on social media, and since I love beans, I thought of making a black cabbage soup with pan-cooked beans. What can I say, I liked it a lot, I couldn’t imagine it would be this good. Now I just hope to find it again to prepare new recipes. You’ve advised me to make chips or pesto, and I can’t wait. In the meantime, I’ll leave you with my recipe for today, which I’ve personalized a bit by experimenting.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for black cabbage soup with pan-cooked beans
- 14 oz black cabbage
- 8.8 oz canned borlotti beans
- 1 carrot
- 1 stalk celery
- 1/2 onion
- to taste olive oil
- to taste salt
- 2 glasses water
Tools to prepare black cabbage soup with pan-cooked beans
- 1 Pan
- 1 Lid
- 1 Cutting Board
- 1 Knife
- 1 Colander
Steps to prepare black cabbage soup with beans
Wash the black cabbage. Mine was bagged, so it was already cleaned and ready to cook. If it needs cleaning, remove old and yellowed leaves. Strip the tougher leaves from the central part and discard it; use the tender leaves whole and chop finely. Wash carefully and drain in a colander.
Prepare a coarse chop of celery, carrot, and onion with a chopper, or by hand with a knife on a cutting board as I did; it doesn’t need to be very fine.
In a pan, add olive oil, heat it and add the chopped vegetables. Cook over low heat for a few minutes to let the flavors blend.
Gradually add the washed and drained black cabbage to the pan. Cover and let it reduce, adding the rest as it goes. Use a 10-inch high-sided non-stick pan.
Add a pinch of salt and a couple of glasses of water. Cook for about 1 hour or a little less until the cabbage is tender. From boiling, cook on low heat.
Finally, add the beans. If necessary, add a bit more water, and let everything blend together for at least 5 minutes. Prepare 2 bread croutons to serve alongside.
