Golden caramelised roasted cabbage is served on a bed of butter beans and cannellini beans braised in a rich, sweet, and tangy sauce, topped with plenty of grated parmesan and fresh parsley.
This Week
9 Dec - 15 Dec
Charred Roasted Cabbage with Braised Beans, Capers and Parmesan
- Under 1 hour
- 4
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Meal Prep Guide
- This recipe is very simple and doesn’t require any meal prep.
Tips
- You want to make sure you use a generous amount of olive oil on the cabbage so it gets nice and caramelised on the outside and doesn’t burn.
Shortcuts
Vegetables
- You can use any cabbage you’d like.
Protein
- For some extra protein serve alongside some pan-fried fish.
- Feel free to use either two tins of butter beans or two tins of cannellini beans instead of a mixture.
Other
- Top with some toasted pine nuts.
Ingredients
- 1 small cabbage (cut into 8 wedges)
- 1 red onion (finely diced)
- 2 garlic cloves (crushed)
- 3 Tbsp red wine vinegar
- 1 cup chicken or vegetable stock
- ¼ cup raisins (roughly chopped)
- 3 Tbsp capers (roughly chopped)
- Cannellini beans x 400g (1 tin)
- Butter beans x 400g (1 tin)
- 25g butter
- Olive oil
- Salt and pepper
To serve
- ¼ cup parsley (finely chopped)
- ¼ cup parmesan cheese (finely grated)
Method
- Preheat the oven to 200 degrees, fan bake.
- Place cabbage wedges onto a large baking tray, drizzle generously with olive oil and season with salt. We find it best to rub the olive oil in with our hands so the cabbage gets nicely coated.
- Pop in the oven to roast for 30-40 minutes until golden brown and caramelised.
- While the cabbage is roasting, move on to preparing the beans. Heat olive oil in a large pan or saute dish over medium heat. Add the onion, salt and pepper; cook for about 5 minutes until softened.
- Add the garlic, currants, capers and red wine vinegar; cook for a few minutes before adding the stock. Cook over medium heat for 5-10 minutes or until reduced to a sauce consistency.
- Add the butter beans, cannellini beans and the butter; cook for about 3-5 minutes; season with salt and pepper.
- Add the beans to a large plate or platter, top with the roasted cabbage wedges, sprinkle over the parmesan cheese and garnish with the parsley.
Variations
Vegetables
- You can use any cabbage you’d like.
Protein
- For some extra protein serve alongside some pan-fried fish.
- Feel free to use either two tins of butter beans or two tins of cannellini beans instead of a mixture.
Other
- Top with some toasted pine nuts.
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