Best 6 White Beans With Cabbage Pasta And Prosciutto Recipes

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.

WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO

Steps:

• Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
• Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
• Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
• Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.

CABBAGE WITH PROSCIUTTO

Steps:

• Cut away and discard tough core of cabbage. Open up leaves and remove any remaining tough core.
• Bring enough water to a boil to cover cabbage. Add salt to taste. Add cabbage and when the water returns to a boil let cook 5 minutes. Drain well.
• Cut or chop cabbage into 2-inch cubes.
• Heat 2 tablespoons butter in a skillet or casserole and add onion and prosciutto. Cook, stirring, until wilted and add cabbage and cloves. Add the broth and black pepper. Bring to a boil and cover closely. Cook over moderate heat about 10 minutes.
• Stir in remaining 2 tablespoons butter and remove from heat.

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

WHITE BEANS WITH PROSCIUTTO AND SAGE

Steps:

• Cook beans according to package directions, substituting 1 cup broth for 1 cup water. Cook until tender but not mushy. Drain and place in large bowl.
• Trim off root and all but 1" of green tope from the leeks. Slice in quarters lenghthwise, and wash thoroughly.
• Place leeks in microwave safe dish with remaining broth, cover with plastic wrap, and cook on high for 4-5 minutes, until tender. Drain, reserving chicken broth.
• Cut prosciutto lengthwise into narrow ribbons. Slice leeks crosswise into 1/8" slices. Saute leeks and garlic in olive oil until garlic is soft. Add the chopped sage, rosemary, and reserved broth and simmer until reduced slightly. Remove from heat and stir in prosciutto and lemon juice. Add to the beans and toss carefully with a wooden spoon. Season with salt and pepper.
• Garnish with sage and peppers. (The salad may be refrigerated up to 24 hours ahead. Return to room temperature before serving).

CABBAGE WITH PROSCIUTTO

Steps:

• Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and sauté until tender and just beginning to color, about 5 minutes. Add remaining 1 tablespoon oil and cabbage and cook until cabbage is tender, stirring occasionally and adding water by tablespoonfuls if cabbage sticks, about 10 minutes. Mix in prosciutto. Season with salt and pepper.