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Vegetarian, Meal soups and plant based

Roasted pointed cabbage with white bean puree

Roasted pointed cabbage with white bean puree is a vegetarian dish for 4 people, ready in 45 minutes, easy to make, for €1.70 per serving. The cabbage roasts in wedges with smoked paprika while the white beans turn into a creamy puree with garlic and lemon. Success comes down to well caramelized cabbage edges and a puree smooth enough to spread across the plate.

Tonight, pointed cabbage goes into the oven and comes out as golden wedges resting on a garlicky white bean puree.

Roasted pointed cabbage with white bean puree
Total time
45 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Pointed cabbage has that elongated shape that sets it apart from round cabbage, and once roasted, its outer leaves char while the heart stays tender. Smoked paprika gives it a golden color and a hint of smokiness without covering up the cabbage's own flavor. Underneath, the white bean puree adds the creaminess this otherwise fairly dry vegetable would be missing on its own.

This is a dish that works for an ordinary weeknight, the kind of vegetarian dinner you throw together without overthinking it, using a can of white beans you already have in the pantry. Mon Chou suggests it for nights when you want comforting vegetables without meat, without the meal feeling thin. The grilled bread served alongside turns it into a full meal on its own.

The ingredients

4 people

Fruits and vegetables

  • Pointed cabbage 1
  • Garlic 4 cloves
  • Lemon 1

Pantry

  • Canned white beansoften in the pantry 800 g
  • Smoked paprikaoften in the pantry 1 tsp
  • Vegetable brothoften in the pantry 10 cl
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Preheat the oven to 220°C, cut the cabbage into 8 wedges, keeping a bit of the core on each so they hold together.

    The core is what holds the wedges together, don't cut it off.

  2. Place the wedges on a baking sheet, drizzle with 4 tablespoons of oil, sprinkle with smoked paprika, salt and pepper, and roast. 30 min

    Put the sheet on the lower rack, the underside of the cabbage browns better there.

  3. Meanwhile, heat 2 crushed garlic cloves in oil, add the drained beans and the broth, and let it warm through. 5 min

    Rinse the beans well, the canning liquid gives off a metallic taste.

  4. Blend the beans with the lemon juice, the remaining raw garlic, salt and pepper until you get a smooth puree.

    Add a splash of hot water if the puree is too thick, it should be creamy.

  5. Spread the puree onto the plates, place the cabbage wedges on top and serve with the grilled bread.

    Finish with a drizzle of raw olive oil over the puree, it's what gives it flavor.

Our tips to get it right

  • Cut the cabbage wedges as evenly as possible so they all cook at the same rate, otherwise some burn before others turn tender.
  • Drain the beans really well before blending them, too much liquid makes the puree runny and hard to spread on the plate.
  • Taste the puree before serving, the raw garlic added at the end can taste stronger or milder depending on the size of the cloves.

The variations

  • Swap the white beans for chickpeas for a denser puree with a slightly different flavor.
  • For a gluten free version, serve the cabbage with toasted gluten free bread or polenta croutons instead of country bread.
  • To save time, cut the cabbage into thinner wedges and cook them in a skillet for 15 minutes instead of roasting for 30.

What to serve it with

  • A sharply dressed green salad
  • A poached egg on top
  • Sparkling water with lemon

Storage

The roasted cabbage and the puree keep for 2 to 3 days in the refrigerator in a sealed container, ideally stored separately. The puree freezes well, while the roasted cabbage loses some of its crispness once thawed. Reheat the cabbage in the oven so the edges crisp back up, and warm the puree in a saucepan with a splash of water if needed.

Questions about this dish

Can you use round cabbage instead of pointed cabbage?

Yes, but round cabbage is denser and takes a bit longer to cook. Cut the wedges a little thinner and keep an eye on them so they brown without staying hard in the center.

Do you need to soak dried white beans instead of using canned?

It's not necessary here, canned beans give just as creamy a result once rinsed well. If you want to start from dried beans, plan on soaking overnight and simmering for about an hour before using them.

Can you make the bean puree ahead of time?

Yes, it can be made the day before and kept in the refrigerator in a sealed container. Reheat it gently in a saucepan, adding a little water to bring back its creamy texture.

How do you soften the raw garlic flavor in the puree?

If the raw garlic tastes too strong, cook it briefly in a little hot oil before adding it to the blender. You can also cut the amount down to a single raw clove.

How long does it take to make a roasted pointed cabbage with white bean puree?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted pointed cabbage with white bean puree?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted pointed cabbage with white bean puree cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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