Roasted Pointed Cabbage On White Bean Purée
Sun Feb 02 2025
If you haven't tried pointed cabbage before this recipe is a game changer. The dish is restaurant worthy but created at home.
SERVINGS:
Ingredients
Cabbage
- 1 pointed cabbage
- 2 tbsp olive oil
- salt and pepper to taste
White Bean Purée
- 4 tbsp olive oil
- 1/2 yellow onion, roughly chopped
- 1 garlic clove, crushed
- 460 g white beans, drained and rinsed
- 1/2 cups vegetable broth
- salt and pepper to taste
Dressing
- 1/4 cups olive oil
- 2 garlic cloves, minced
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp light syrup
- 3 tbsp water
- salt to taste
Other
- 1/2 cups beluga lentils
- 2 tbsp sesame seeds
Instructions
- Cook the lentils according to package instructions.
- Preheat the oven to 225 degrees celsius.
- Cut the cabbage in quarters and line a baking sheet with parchment paper. Place the cabbage on the baking sheet and brush with oil, sprinkle with salt and pepper before roasting in the oven for 30-35 minutes. The cabbage is done once the cabbage is tender and the surface slightly crisp.
- Meanwhile the cabbage is roasting, make the puree by heating a skillet with oil and cooking the onion until fragrant. Transfer to a blender and add the remaining ingredients (garlic, white beans, broth, salt and pepper) and blend until smooth.
- Mix together the dressing ingredients (tahini, garlic, miso, soy sauce, rice vinegar, sesame oil, syrup, water and salt) in a small bowl. Set a side.
- Serve the roasted cabbage on top of the bean puree. Drizzle with dressing and top with lentils and sesame seeds.