Roasted Pointed Cabbage On White Bean Purée

Sun Feb 02 2025
Roasted Pointed Cabbage On White Bean Purée

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.