Cabbage Green Bean Casserole Food

GREEN BEANS AND CABBAGE 'SCANDIA'

Steps:

• Wash, trim, slice and steam the green beans.
• Save 2/3 cup of the cooking water.
• Cool the beans in cold water to prevent them from cooking more from their own heat.
• Chop the cabbage, and set both vegetables aside.
• In a double boiler, melt the butter with the vinegar, sugar, bouillon cube, dill, salt and pepper to taste, and add the cornstarch mixed with a little cold water (about 1 tbsp.) Cook until the sauce thickens, stirring constantly, then thin it with the bean cooking water.
• Add the cabbage and cook it for 5 to 10 minutes, stirring frequently, then add the beans.
• Stir well to be sure the vegetables are well coated in the sauce. Thin with a little more water if needed.
• Heat through and serve.

BEST EVER GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

WARM CABBAGE AND GREEN BEANS

Steps:

• To make the spiced butter: Melt butter in a medium saucepan over low heat, and add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil. Cook for 15 minutes, stirring occasionally. Remove from heat and let stand until spices settle, about 10 minutes, then strain through a fine-mesh sieve into a heat-proof bowl. It may be stored in a tightly covered container for up to 3 weeks.
• To make the cabbage and green beans: Melt 1/2 cup spiced butter in a 12-to-14-inch sauté pan over medium heat. Add cabbage and sliced onion, and sauté until the cabbage is wilted, about 5 minutes. Add fresh tomatoes, canned tomatoes, garlic, mustard seeds, nigella seeds, turmeric, berbere, cardamom and ginger. Cook over low heat, stirring occasionally, until soft and fragrant, about 30 minutes.
• Meanwhile, pour 6 cups water into a medium saucepan and bring to a boil over high heat. Set aside a bowl of ice water. Add green beans to boiling water, reduce heat to low and simmer until tender, 3 to 5 minutes. Drain, plunge beans into ice water until chilled, then drain again.
• Fold green beans into tomatoes and cabbage. Simmer until the beans take on flavors of the spiced sauce, about 10 minutes. Adjust salt to taste. If desired, serve with injera or rice.

GERMAN-STYLE CABBAGE AND BEANS

Steps:

• Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil. , Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.

GREEN BEAN CASSEROLE

Steps:

• Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
• Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
• Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

BAKED GIANT WHITE BEANS WITH CABBAGE

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.