Charred Sweetheart Cabbage With Whipped Butter Beans and Candied Hazelnuts

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.

Recipe

Serves 2
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.

Ingredients

  • 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

Instructions

  • 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.
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