Roasted Cabbage Steaks with Garlicky White Bean Cream, Toasted Buckwheat and Warm Apple-Dill Vinaigrette

Name: Roasted Cabbage Steaks with Garlicky White Bean Cream, Toasted Buckwheat and Warm Apple-Dill Vinaigrette
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión vegetal contemporánea
Ingredients: 1 large (about 2.6 lb) green cabbage; 5 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 6 cloves garlic; 17 oz or 3 cups cooked white beans; 1 cup vegetable broth; 2 tbsp lemon juice; 1 cup toasted buckwheat groats; 2 cups water; 1 medium firm red apple; 3 tbsp fresh dill; 1 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 1 tbsp maple syrup; 1/4 tsp red pepper flakes

An original vegan dish featuring thick roasted cabbage steaks with deeply caramelized edges, served over a silky garlicky white bean cream. Toasted buckwheat adds texture, while a warm apple, dill, and mustard vinaigrette brings brightness and balance.

25 minPrep

40 minCook

65 minTotal

4Servings

VeganDairy-FreeDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

1 grande 1.2 kg green cabbage (cut en 4 slices gruesas)
5 75 ml olive oil (divided)
2 10 g salt (or to taste, divided)
1 2 g black pepper (freshly ground, divided)
1 2 g smoked paprika
6 dientes 18 g garlic (4 for the cream and 2 for the vinagreta)
2 latas o 3 tazas 480 g cooked white beans (escurridas and enjuagadas)
1 240 ml vegetable broth (templado)
2 30 ml lemon juice
1 170 g toasted buckwheat groats (enjuagado si es necesario)
2 480 ml water (for cocer the trigo sarraceno)
1 mediana 180 g firm red apple (cut diced small)
3 12 g fresh dill (chopped)
1 15 ml Dijon mustard
2 30 ml apple cider vinegar
1 15 ml maple syrup
1/4 0.5 g red pepper flakes (optional)

Nutrition facts

per serving

435 kcal

Calories

15.2 g

Protein

52.6 g

Carbs

18.4 g

Fat

13.1 g

Fiber

39.5 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

Mustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper or lightly grease it with a little of the olive oil.
2
Remove any damaged outer leaves from the cabbage and cut it into 4 thick steaks, keeping part of the core attached so each slice holds together. Place them on the baking sheet.
3
Mix 2 tablespoons (30 ml) olive oil with 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika. Brush both sides of the cabbage steaks with this mixture.
4
Roast the cabbage for 20 minutes at 220 °C / 425 °F. Carefully flip and roast for 15 to 20 minutes more, until tender inside and deeply browned around the edges.
5
Meanwhile, make the bean cream. In a small skillet, heat 1 tablespoon (15 ml) olive oil over medium heat. Add 4 minced garlic cloves and cook for 1 minute without letting them burn.
6
Place the white beans, sautéed garlic, vegetable broth, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender. Blend until very smooth. If desired, warm it gently in a saucepan for 2 to 3 minutes before serving.
7
Place the buckwheat and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid has been absorbed. Fluff with a fork and set aside.
8
For the warm vinaigrette, heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Add the remaining 2 minced garlic cloves and the diced apple. Cook for 2 to 3 minutes, stirring, until the apple softens slightly but still holds its shape.
9
Add the dill, Dijon mustard, apple cider vinegar, maple syrup, red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir for 30 seconds until the vinaigrette is glossy and just warmed through.
10
To serve, spread the white bean cream onto the plates with the back of a spoon. Top with a portion of buckwheat and one roasted cabbage steak. Spoon the warm apple-dill vinaigrette over and around.
11
Serve immediately, with extra black pepper if desired.

Chef tips

To keep the cabbage steaks from falling apart, use a large sharp knife and leave part of the core attached to each slice. For deeper browning, turn on the broiler for 2 to 3 minutes at the end, watching closely.

Substitutions

You can replace the buckwheat with quinoa if you prefer a version with less risk of gluten cross-contact. Dill can be swapped for fresh parsley, and the red apple can be replaced with a firm pear for a sweeter note.

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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Illustrative image
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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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