If you’re looking to save money on food, but still want delicious and flavorful meals, then this hot “honey” cabbage and with butter beans and garlic toasted breadcrumbs is the dish you’re looking for. from!
Ingredients
Crispy garlic crumbs
▢1 tablespoon vegan butter
▢¾ cup panko bread crumbs (45g)
▢2 cloves garlic, finely minced
▢¼ teaspoon sea salt
▢2 tablespoons scallions, thinly sliced
Hot “honey” sauce
▢¼ cup agave nectar (85g)
▢2 tablespoons apple cider vinegar
▢1 tablespoon Dijon mustard
▢1 tablespoon hot sauce, plus more to taste
▢1 teaspoon smoked paprika
▢½ teaspoon crushed red pepper flakes, more or less to taste
▢¼ teaspoon sea salt
Cabbage and butter beans
▢2 tablespoons olive oil, divided
▢1 small green cabbage (about 1½ pounds or 680g), cored and cut into 1-inch ribbons
▢1 large red bell pepper, thinly sliced
▢1 medium sweet onion, thinly sliced
▢¾ teaspoon sea salt, divided, plus more to taste
▢¼ teaspoon black pepper
▢4 cloves garlic, minced
▢30 ounces canned butter beans, drained and rinsed (2-425g cans)
▢4 cups kale, packed (120g) chopped and tough stems removed
▢3 tablespoons vegan butter
▢½ cup low-sodium vegetable stock (120ml)
▢1 teaspoon apple cider vinegar, plus more to taste
▢2 scallions thinly sliced on the diagonal
▢Crushed red pepper flakes for serving, optional
Instructions
Make the crispy garlic crumbs.
Melt the vegan butter in a large skillet over medium heat. Add the panko and cook for 3 to 4 minutes, stirring frequently, until deeply golden.
Add the garlic and sea salt. Cook for 30 to 60 seconds, stirring constantly, until fragrant. Remove from the heat and stir in the scallions. Transfer the crumbs to a bowl and carefully wipe any loose crumbs from the skillet.
Mix the hot “honey” sauce.
In a small bowl, whisk together the agave, apple cider vinegar, Dijon, hot sauce, smoked paprika, red pepper flakes, and sea salt. Set aside.
Char the cabbage.
Return the skillet to medium-high heat and add 1 tablespoon of the olive oil. Once hot, add half the cabbage and spread it into an even layer. Let it cook undisturbed for 2 to 3 minutes so that some of the edges become deeply browned.
Toss and cook for another 1 to 2 minutes. The cabbage should begin softening but still retain some structure. Transfer it to a plate and repeat with the remaining tablespoon of oil and cabbage.
Cook the peppers and onions.
Reduce the heat to medium. Add the bell pepper, onion, ½ teaspoon of the sea salt, and black pepper to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften and the pepper remains brightly colored.
Build the skillet.
Add the garlic and cook for 30 seconds, stirring constantly. Add the butter beans, kale, remaining ¼ teaspoon sea salt, and vegetable stock. Gently stir and cook for 2 to 3 minutes, just until the kale turns bright green and begins to wilt.
Glaze everything.
Return the cabbage to the skillet. Add the vegan butter and pour in the hot “honey” sauce. Gently toss until the butter melts and everything is evenly coated. Cook for 2 to 4 minutes, stirring occasionally, until the sauce becomes glossy and lightly clings to the cabbage and beans. Avoid cooking it so long that the vegetables lose their color or the beans begin breaking apart.
Finish and serve.
Remove from the heat and stir in the remaining teaspoon of apple cider vinegar. Taste and add more salt, vinegar, hot sauce, or red pepper flakes as desired. Sprinkle generously with the crispy garlic crumbs and sliced scallions just before serving.
Notes
*Nutritional facts are only estimates. Please utilize your own brands for accuracy.
Nutrition
Serving 1 bowl
Calories 582 kcal
Carbohydrates 86 g
Protein 23g
Fat 18g
Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Trans Fat 0.1g
Sodium 1208mg
Potassium 1746 mg
Fiber 23g
Sugar 29g
Vitamin A 4574IU
Vitamin C 149 mg
Calcium 222 mg
Iron 8 mgan
