Vegetarian, White Bean Recipes -
White Beans, Charred Cabbage, Caper + Parsley Vinaigrette
White Beans, Charred Cabbage, Caper + Parsley Vinaigrette
Rated 5.0 stars by 4 users
Servings
3-4 as a side
Cook Time
30-35 minutes
We call this CENTRE-PIECE BEANSPO. It's one of those impressive platters you can serve in the middle of the table to accompany a mezze feast. Take out the parmesan and it's also vegan.
Ingredients
-
2 savoy or sweetheart cabbages, quartered into big wedges, stems kept in tact
-
2 tablespoons olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
-
1 jar of Bold Bean Co Organic White Beans with their bean stock
- 3 tablespoons capers, roughly chopped
- A small bunch (roughly 10g) of flat leaf parsley, finely chopped
- The whole juice half the zest of 1 lemon 4 tablespoons olive oil
- 25g parmesan cheese, grated
For the Vinaigrette
Directions
Preheat the oven to 180C. Put the cabbage “wedges” into a large roasting dish and rub with olive oil and a good pinch of salt. Roast for 25-30 minutes until golden and slightly charred, turning half way through.
Meanwhile, heat a good glug of olive oil in a pan over a medium heat. Add the onion and cook for 7-8 minutes until starting to soften and caramelise, then add the garlic and cook for another minute until fragrant.
Add the beans to the pan with their bean stock (or canned beans with veg stock) and mix well to combine. Reduce the heat slightly and allow to simmer for 3-4 minutes until the beans break down a little and reach a creamy, brothy consistency. Season to taste (if using cans, they will need more seasoning, adjust accordingly).
While everything’s cooking, make the vinaigrette by adding all of the ingredients to an empty jar and give it a good shake. Add more olive oil to loosen, if necessary.
Once the cabbage is cooked, remove from the oven.
Plate up the beans on the base of a large serving platter, top with the charred cabbage and scatter over the vinaigrette. Finish with lots of parmesan.
Shannon
I made this White Beans, Charred Cabbage, Caper + Parsley Vinaigrette last Monday and was so happy to have it as leftover lunch & dinner for a couple days. So tasty. I got the last 2 savoy cabbages in the store. It was dinner destiny!