Green Bean And Cabbage Tagine Food

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.

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.

ALL-IN-ONE CABBAGE WITH BEANS & CARROTS

Steps:

• Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

GREEN BEAN AND CABBAGE TAGINE

Steps:

• In a large skillet sauté cabbage, beans and onions in oil over medium heat about 10 minutes.
• Add the ingredients garlic through paprika and sauté 1 more minute.
• Add vinegar and wine, bring to a boil and boil down, scraping up any brown glaze from the bottom of the pan, until no liquid is left.
• Add tomatoes and 1 cup water, bring to a low simmer, cover and cook about 10 minutes until beans are tender. Uncover, and continue to cook, stirring to prevent sticking, until liquid cooks away and sauce is thick.
• Serve as is as a vegetable side, or use as a filling for omelets or serve over pasta, topped with Parmesan cheese.

WARM CABBAGE AND GREEN BEANS

Steps:

• In a medium saucepan, over low heat, melt butter; add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally.
• Remove from heat and let stand 10 minutes; strain through a fine mesh sieve into a heat proof bowl (may be stored in a tightly covered container in the refrigerator for 3 weeks).
• To make the cabbage and green beans heat a saute pan or skillet over medium heat; melt 1/2 cup spiced butter and add cabbage and sliced onion.
• Saute until 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, until soft and fragrant, stirring occasionally, about 30 minutes.
• Meanwhile, prepare and ice water bath; bring 6 cups of water to a boil in a medium saucepan.
• Add green beans to boiling water, reduce heat to low, and cook until bright and tender, 3 to 5 minutes; immediately drain and plunge beans into the water bath.
• Drain beans and fold into the tomatoes and cabbage mixture; simmer 10 minutes.
• Taste and adjust for salt.; serve with injera bread or rice.

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.

ALGERIAN GREEN BEAN AND LAMB TAGINE

Steps:

• Heat oil in a large saucepan or soup pot.
• Add the lamb, onion and garlic and sauté until lamb is browned.
• Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and sauté a minute more.
• The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step.
• Add water and tomatoes (if using here) and bring to a boil.
• Reduce heat, cover and simmer for about 45 minutes.
• Add the green beans and simmer for about 10 minutes more, until almost tender.
• Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin.
• Simmer for about 10 minutes more.
• Serve hot over couscous.

LAMB TAGINE WITH PRESERVED LEMON AND OLIVES RECIPE

Steps:

• Gather the ingredients.
• Remove the flesh (peel part) from the preserved lemons , and finely chop it. Mix it with the meat, onions, garlic, spices and half of the olive oil .
• Pour the other half of the olive oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.
• Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.
• Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.
• After 2 hours, check the tagine. Add the preserved lemon peels and olives, and a little more water if you feel the liquids have reduced only to oils.
• Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine with Moroccan bread for scooping up the meat and sauce.

CABBAGE AND GREEN BEAN SALAD

Steps:

• In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature.