Charred cabbage is one of my new favourite things, I’m obsessed. Charring adds a full umami flavour to the vegetable, making it exceptionally savoury.
When to eat
I recommend eating this dish from July to December.
This meal is around 89% less polluting than the average UK meal.
- Eating this recipe will save around 2.62 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.67 KM in a modern car.
- 1 Small Pointed Cabbage (aprox 500g, cut into quarters)
- 1 Lemon (cut in half)
- 40 g Hazelnuts (lightly crushed)
- 1.5 Tablespoon Maple Syrup
- 200 g Butter Beans
- 2 Tablespoon Tahini
- 1 Clove Garlic (minced)
- 2 Tablespoon Olive Oil
- 6 Sprigs Coriander
- 1 Tablespoon Dijon Mustard
- Preheat the oven to 220C (fan)/200C (gas mark 7).
- Place the cabbage and the lemon on a roasting tray, drizzle with olive oil and sprinkle with salt & pepper. Cook for 20 minutes, turning halfway through. You want the outer leaves and edges to char and the inside to soften.
- While the cabbage is roasting, toast the crushed hazelnuts in a frying pan on top of the hob. When the nuts are golden, add the tbsp of maple syrup and a pinch of sea salt and stir it through the nuts. Allow this bubble for a minute or 2 until the syrup has reduced and the nuts have a sticky coating. Pour these out onto a small plate to cool.
- Next, heat the beans, tahini, garlic, olive oil and a 2 tbsp of water in a small saucepan mashing the beans as they heat. Set aside.
- When the cabbage has cooked, remove one half of the lemon and squeeze it into the beans. You can choose to leave the beans slightly chunky or puree them in a blender. Once you have the desired consistency, taste and season with salt & pepper, then stir through ¾ of the chopped coriander.
- Squeeze the remaining lemon into a small bowl and mix with the mustard, the remaining tsp of maple syrup and a glug of olive oil
- To plate, smooth a big dollop of beans on the plate , top with two cabbage wedges, candied nuts and a drizzle of the lemon & mustard dressing and garnish with the remaining chopped coriander.