Roasted Cabbage Wedges with Rosemary White Beans, Soft Polenta, and Warm Apple Mustard Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cabbage wedges on a large lined baking sheet. Brush with 2 tablespoons olive oil, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika, making sure the edges are well coated.

2. 2

   Roast the cabbage for 30 to 35 minutes at 220 °C / 425 °F, carefully turning halfway through, until tender inside and deeply browned on the edges.

3. 3

   Meanwhile, bring the 720 ml water to a boil in a medium saucepan. Add 1/2 teaspoon salt and slowly whisk in the polenta. Cook over low heat for 5 to 7 minutes, stirring often, until smooth. Stir in 1 tablespoon olive oil and 1 grated garlic clove. Cover and keep warm.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 2 chopped garlic cloves and the fresh rosemary; cook for 30 seconds until fragrant. Add the white beans, 60 ml water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes, stirring gently, until the beans are heated through and lightly saucy.

5. 5

   In a small skillet or saucepan, combine the diced apple, Dijon mustard, apple cider vinegar, maple syrup, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 2 to 3 minutes, stirring, until the apple is just slightly softened and the vinaigrette is warm and glossy.

6. 6

   To serve, spoon the soft polenta into shallow bowls or onto a platter. Top with the rosemary beans and then the roasted cabbage wedges. Finish with the warm apple mustard vinaigrette and the chopped fresh parsley.

7. 7

   Serve immediately while the cabbage edges are still crisp and the polenta remains creamy.