LET US KNOW WHAT YOU THINK

Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

star

Rated 5.0 by 5 users.

Asian Hispi Cabbage with Tahini Butter Beans, Peas + Chilli Oil

HUGE thank you to food writer, private chef + cookbook author Nisha Parmar for sharing this stunner of a recipe from her new cookbook, SHARE: Asian-inspired Dinner Party Dishes.

Nisha was also a Masterchef finalist in 2018 and has now gone onto private cheffing for celebrities. Check out more of Nisha's incredible work here.

"Cabbage is sexy. That sounds so wrong, but cooked like this, hispi is the sexiest 'sweetheart' of the cabbage family. Paired with butter beans, it's unbelievable as a main or as a side. When vegetables are celebrated like this, they have the power to steal the limelight from any joint of juicy meat"

Feeds: 3
Takes: 30 minutes
Ve D G V

Ingredients

1 tbsp rapeseed (canola Oil)

1 hispi (also known as pointed or sweetheart) cabbage (about 400g/14oz), cut lengthways into quarters, core and all

40ml (1 ½ fl. oz) water

4 spring onions (scallions), finely chopped

3 garlic cloves, finely chopped

3cm (1 ¼ inch) piece of fresh ginger, peeled and grated

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

For the Tahini Butter Beans

1 x 600g (1lb 5oz) butter beans, drained and rinsed

100g (3 ½ oz) frozen peas, thawed

100g (3 ½ oz) edamame beans (optional)

2 tbsp tahini (ensure runny)

juice of ½ lime

Pinch of sea salt

To garnish

2 tbsp chilli oil

2 tbsp mixed sesame seeds

1 tbsp crushed peanuts (optional)

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Mix together all the ingredients for the tahini butter beans and set aside.

2

Next, rub a little of the oil all over the cabbage wedges. Hear a large non-stick frying pan (that has a lid) over a medium-high heat, then when hot, add the wedges, of a flat side. Leave to cook without moving them for 2-3 minutes until charred, then flip to the other flat side. Once charred, flip onto the rounded side, add the eater, cover with a lid and leave to steam for 5 minutes. Remove and set aside on a plate.

3

To the same pan, add the remaining oil and stir-fry the spring onions, garlic and ginger for about 2 minutes. Add the soy and oyster sauces with a splash of water to loosen, let this bubble for about 1 minute, then return the cabbage to the pan to coat. Take off the heat and drizzle over the sesame oil.

4

To assemble, spoon the tahini butter beans and peas onto a large platter, arrange the cabbage wedges on top, drizzle over some chilli oil, and sprinkle over the sesame seeds and crushed peanuts (if using).

More Recipes

  • Save
    bean-recipe-cypriot-barbunya-salata-red-bean-salad-boldbeanco
    Cypriot Barbunya Salata - Red Bean Salad
    Feeds: 4
    Takes: 20 minutes
  • Save
    bean-recipe-black-bean-charred-corn-pulled-chicken-tacos-boldbeanco
    Black Bean, Charred Corn + Pulled Chicken Tacos
    Feeds: 4
    Takes: 25 minutes
  • Save
    bean-recipe-creamy-tahini-beans-on-pesto-toast-boldbeanco
    Ve G*
    Creamy Tahini Beans on Pesto Toast
    Feeds: 1
    Takes: 15 minutes
  • Save
    Butter Bean Pan Con Tomate
    Ve V D
    Butter Bean Pan Con Tomate
    Feeds: 2
    Takes: 10 minutes
  • Save
    bean-recipe-honey-glazed-halloumi-white-bean-salad-with-creamy-herby-dressing-boldbeanco
    Honey-Glazed Halloumi + White Bean Salad with Creamy Herb Dressing
    Feeds: 3
    Takes: 20 minutes
  • Save
    Garam Masala Carrots with Onion Bhaji, Cashew Purée, Chickpea Dukkah + Pickled Mangos
    V
    Garam Masala Carrots with Onion Bhaji, Cashew Purée, Chickpea Dukkah + Pickled Mangos
    Feeds: 6
    Takes: 1 hours