Roasted cabbage wedges with rosemary cannellini bean cream, spiced grapes, and crispy walnut crumbs

Name: Roasted cabbage wedges with rosemary cannellini bean cream, spiced grapes, and crispy walnut crumbs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 2.4 lb green cabbage; 6 tbsp olive oil; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp smoked paprika; 14 oz cooked cannellini beans; 3/4 cup vegetable broth; 3 cloves garlic; 2 tsp fresh rosemary; 1 whole lemon; 6.3 oz red grapes; 1/2 tsp ground cumin; 1/4 tsp ground cinnamon; 2 oz walnuts; 2.5 oz day-old bread; 1/3 cup fresh parsley; 2 tsp maple syrup

An original vegan recipe that makes cabbage the star: wedges roasted until golden, served over a silky rosemary white bean cream, topped with spiced sautéed grapes and a crunchy walnut-bread crumb for contrast.

20 minPrep

40 minCook

60 minTotal

4Servings

VeganDairy-FreeVegetarian

Ingredients

Adjust servings

1 mediana 1.1 kg green cabbage (cut en 8 wedges with parte of the tronco for que mantenga the forma)
6 90 ml olive oil (divided)
8 8 g salt (or to taste, divided)
3 3 g black pepper (freshly ground, divided)
4 4 g smoked paprika (divided)
400 400 g cooked cannellini beans (escurridas and enjuagadas)
180 180 ml vegetable broth (more si hace falta for ajustar textura)
3 dientes 9 g garlic (2 for the cream and 1 for the migas)
2 2 g fresh rosemary (chopped fino)
1 1 unit lemon (zest fina and 2 tbsp/30 ml of zumo)
180 180 g red grapes (without semillas, cut por the mitad)
1 1 g ground cumin
0.5 0.5 g ground cinnamon
60 60 g walnuts (chopped)
70 70 g day-old bread (en migas gruesas)
10 10 g fresh parsley (chopped)
10 10 ml maple syrup

Nutrition facts

per serving

498 kcal

Calories

13.2 g

Protein

39.8 g

Carbs

31.4 g

Fat

11.1 g

Fiber

28.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Arrange the cabbage wedges on a large baking tray. Mix 3 tbsp (45 ml) olive oil with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Brush the cabbage on both sides with the mixture.
2
Roast the cabbage for 20 minutes at 220 °C / 425 °F. Carefully turn the wedges and roast for 15 more minutes, until the edges are deeply golden and the center is tender.
3
While the cabbage roasts, make the cream. In a saucepan, heat 1 tbsp (15 ml) olive oil over medium heat. Add 2 chopped garlic cloves and the fresh rosemary; cook for 30 seconds without letting them brown too much. Add the cannellini beans, vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, the zest of half the lemon, and 1 tbsp (15 ml) lemon juice. Cook for 5 minutes.
4
Blend the bean mixture until smooth and creamy. If it is too thick, add a little more vegetable broth. Keep warm over very low heat.
5
For the spiced grapes, heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add the red grapes, ground cumin, ground cinnamon, 1/4 tsp smoked paprika, maple syrup, and a pinch of salt. Sauté for 3 to 4 minutes, until the grapes are heated through and just beginning to soften without collapsing. Set aside.
6
For the crispy crumbs, place 1 tbsp (15 ml) olive oil in the same skillet. Add the walnuts, coarse bread crumbs, and 1 grated or very finely chopped garlic clove. Cook for 3 to 5 minutes over medium heat, stirring, until golden and crisp. Turn off the heat and mix in the chopped fresh parsley, the zest of the remaining half lemon, 1 tbsp (15 ml) lemon juice, a pinch of salt, and a little black pepper.
7
Spread the warm bean cream on the base of each plate or on a serving platter. Arrange the roasted cabbage wedges on top, spoon over the spiced grapes, and finish with the crispy walnut crumbs. Serve immediately.
8
If desired, add a final drizzle of olive oil and an extra pinch of smoked paprika just before serving.

Chef tips

For deeply caramelized cabbage, do not overcrowd the tray. The bean cream can be made ahead and gently reheated with a splash of broth.

Substitutions

You can use any white beans instead of cannellini. Walnuts can be replaced with almonds or sunflower seeds if preferred. For a gluten-free version, use gluten-free bread for the crumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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