Braised Butter Beans and Cabbage is a winter comfort food drawing inspiration from the Cypriot culinary tradition of Fasolia Yaxni, also known in Greek, gigantes (giant beans). This hearty dish combines the humble components of dry or canned beans and seasonal cabbage, making it both budget-friendly and nutritious. The slow braising process  with aromatics infuses the beans and cabbage with rich flavours, creating a robust and comforting dish that warms the soul. Beyond its affordability, this recipe speaks to the resourcefulness of utilizing simple, readily available ingredients to craft a meal that nourishes both body and spirit. 

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Braised Butter Beans and Cabbage

Total Time1 hour hr 30 minutes mins

Course: Main Course, Side Dish

Cuisine: Cypriot, Greek

Keyword: butter beans, cabbage, Cypriot

Yield: 4 -6

Materials

• 1 3/4 cup dried butter beans large white beans or 4 cups canned beans, drained and rinsed
• 1 small head of green cabbage
• 1/2 teaspoon sea salt
• 1/4 tsp fresh ground black pepper
• 1/4 cup extra-virgin olive oil + 1 tbsp
• 1 cup cooking onion finely diced, about 1 medium onion
• 6 whole garlic cloves skin removed and crushed with the back of a knife
• 2 tablespoons tomato paste
• 2 vegetable bouillon cubes or 2 tablespoons vegetable bouillon paste
• 1 cup tomato puree
• 4 cups water
• 2 inch cinnamon stick
• 1 bay leaf
• Dried chillies optional
• 1/4 cup Italian flat leaf parsley with tender stems finely chopped for garnish

Instructions

• Place beans in a large bowl and cover with cold water. Let soak over night. Drain and rinse when ready to use. If using canned beans, skip this part. Rinse and drain the canned beans.
• Preheat oven to 350 F.
• Wash the cabbage and slightly trim to remove hard end of stem. Cut cabbage in 4 large wedges. Be careful when trimming stem as you want to keep the wedges in tack when quartering. Season cabbage with salt and pepper.
• Heat 1/4 cup oil in a large dutch oven over medium/high heat. Add cabbage and cook each side until dark golden brown, about 3-4 minutes per side. Transfer cabbage to a plate and set aside.
• Add remaining tablespoon of oil and add onions and garlic. Sauté for 3-4 minutes until slightly golden and translucent.
• Add in tomato paste and sauté for an additional minute. Add in bouillon cubes and stir until they have melted down.
• Add in tomato puree, water, cinnamon stick and bay leaf. Bring to a rolling boil and add in beans and cabbage wedges. Turn off burner and cover pot with lid. Place in oven and cook for 1 hour 15 mins or until beans and cabbage are tender. If using canned beans, add the cabbage first and bake for 45 minutes. Then add the beans and continue baking for 30 minutes.
• Season with additional salt and pepper to taste.
• Plate beans and cabbage, drizzle with olive oil, dried chillies if using and garnish with fresh parsley.