Balsamic-Glazed Red Cabbage & White Bean Polenta Bowls

Prepare the ingredients: Cut 800g of red cabbage into 8 equal wedges, keeping a portion of the core intact on each wedge so they hold together during searing. Finely dice 1 medium yellow onion. Mince 4 cloves of garlic. Strip the leaves from 2 sprigs of fresh rosemary and 4 sprigs of fresh thyme, then finely chop them together. Drain and rinse 800g of canned white beans.

Heat 2 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Carefully lay the 800g of cabbage wedges in a single layer. Sear undisturbed for 4 to 5 minutes until deeply caramelized and dark brown on the bottom. Flip carefully and sear the other side for another 4 minutes to build a rich brown fond on the bottom of the pan. Transfer cabbage wedges to a clean plate and set aside.

Reduce the pan heat to medium. Add 1 tbsp of olive oil, then stir in the diced yellow onion. Cook for 4 minutes until translucent and soft. Add the minced garlic, chopped rosemary, and chopped thyme, stirring constantly for 1 minute until fragrant.

Deglaze the pan by pouring in 60ml of balsamic vinegar and 15ml of pure maple syrup. Use a wooden spoon to scrape up all the caramelized browned bits (fond) from the bottom of the pan. Let the liquid bubble and reduce by half, which should take about 2 minutes.

Pour 200ml of vegetable broth into the skillet. Nestled the seared cabbage wedges back into the pan, and scatter the 800g of rinsed white beans around them. Bring to a simmer, cover with a lid, and cook over medium-low heat for 18 to 20 minutes, until the cabbage is tender and the beans have absorbed the rich, tangy balsamic glaze. Season with salt and black pepper to taste.

While the cabbage braises, prepare the polenta: In a medium saucepan, bring 1L of vegetable broth and 200ml of water to a boil. Slowly whisk in 300g of dry polenta in a thin, steady stream to prevent lumps from forming. Reduce heat to low, cover, and cook for 25 to 30 minutes, stirring vigorously with a wooden spoon every 5 minutes to prevent sticking, until the polenta is thick, smooth, and creamy.

Remove the polenta from the heat. Stir in 30g of unsalted butter, 50g of grated vegetarian parmesan cheese, and 15ml of lemon juice until fully melted and incorporated. Season to taste with salt and black pepper.

To serve tonight's dinner (2 servings): Plate half of the warm creamy polenta (approximately 600g of the total cooked weight) into two wide bowls. Top each with 2 balsamic cabbage wedges (approx 400g cooked weight total) and half of the warm white beans (approx 400g cooked weight total). Drizzle with any remaining balsamic pan sauce.

Storage step for tomorrow's lunch: Allow the remaining 600g of cooked polenta, 400g of cooked cabbage wedges, and 400g of cooked white beans to cool slightly. Transfer them into airtight containers and store in the refrigerator for Day 2 lunch.