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.
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.
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.
3 Comments
Armorer
November 24, 2023 at 8:34 pm
This is a fantastic dish. I am so bored of cabbage being treated as a ‘side’ – here it is a wonderful essential part of the whole. The textures are fantastic, the combination of flavours, especially with the sweetened hazelnuts, really delicious. And fantastically healthy – inspired!
Sarah Timmins
August 19, 2024 at 6:36 pm
Delicious meal! Tasty, filling, lots of texture, well-balanced and a big success with the family. Thank you
Jasper
August 25, 2024 at 6:11 pm
I made this today, what a beautiful recipe, thank you! Candying the nuts was good fun, I’ve never done that before.
If you swap the hazelnuts for almonds, for me they took a long time to toast.
I’d also recommend cooling the nuts on a piece of baking paper. Mine stuck very stubbornly to my plate, so I microwaved them for 10-20s to help unstick them. Keep them apart if you can during cooling, otherwise they cluster together.
I roasted the cabbage face up for the first 10 minutes, and then face down for the last. I’d probably recommend doing it the other way around to get the best char on the inside.
I swapped the lemon for 40ml yuzu juice, which was too much. I’d probably try 20ml next time.
Thanks again!