Roast cabbage wedges with butter beans and mustard

Method

1. Set the oven to 200°C (180°C fan). Remove any tough outer leaves from the white cabbage and cut it into 8 wedges through the core, so each wedge holds together. Slice the onion, and peel the garlic cloves and crush them lightly.
2. Arrange the wedges in a deep roasting tray with the onion and garlic tucked between them. Hold back a teaspoon of the olive oil, then rub the rest over the cut faces of the cabbage with the dried thyme and a good pinch of salt and black pepper.
3. Add 4 tablespoons of water to the tray, cover tightly with foil and roast for 15 minutes, so the cabbage steams and softens to the core.
4. Take off the foil, turn the wedges and roast uncovered for 10 minutes more, until the edges are browning.
5. In the meantime, drain and rinse the butter beans and stir them with the oat cream, dijon mustard, 100 ml of water and a pinch of salt. Mix the breadcrumbs with the oil you held back.
6. Pour the beans and sauce around the wedges and scatter the breadcrumbs over the top. Roast for 12 to 15 minutes, until the sauce is bubbling, the crumbs are golden and a knife slides through the cabbage core easily.
7. Squeeze the juice of the lemon over and serve the wedges with the beans and sauce spooned on top.

Tip Cut the wedges through the core so the leaves stay attached. Without the core they fall apart as they roast.

Photo made with AI.

From Nosha · nosha.app