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Charred cabbage on a velvety butterbean purée is a simple yet flavorful dish. The cabbage is pan-fried until beautifully charred, then steamed and basted with butter for a caramelised, sticky finish. The butterbean purée, blended with roasted garlic, lemon juice, and olive oil, adds a creamy base. A drizzle of chilli oil and a squeeze of lemon bring everything together for a vibrant plate.
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Roast the garlic at 180°C for about 30 minutes until soft.
Blend the butterbeans with the roasted garlic, salt, and the juice of half a lemon.
Add a splash of olive oil and a little water until you get a smooth, velvety consistency.
Cut the cabbage into quarters, keeping the core intact to hold everything together.
Pan-fry on medium-high heat with a small amount of oil. Flip every few minutes until the sides are nicely charred.
Lower the heat, add a splash of water, cover, and let it steam for about 10 minutes.
Once the water has evaporated, add the butter and salt. Baste and flip until caramelised and sticky.
Remove the cabbage and deglaze the pan with lemon juice and a touch of water. Pour the sauce over the cabbage.
Spoon the butterbean purée onto the plate.
Top with the charred cabbage.
Drizzle with chilli oil and finish with a final squeeze of lemon.
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Keep the core intact when cutting the cabbage to ensure it holds together during cooking.
Adjust the amount of water added to the butterbean purée to achieve your desired consistency.
Use homemade chilli oil for added depth of flavor.
Can I use canned garlic instead of roasting fresh garlic?
Roasting fresh garlic adds a deeper, sweeter flavor that complements the butterbean purée, but canned garlic can be used in a pinch.
What can I substitute for butterbeans?
You can use cannellini beans or chickpeas as a substitute for butterbeans.
How do I prevent the cabbage from falling apart while cooking?
Ensure the core is intact when cutting the cabbage into quarters to keep it together during cooking.
Can I make the butterbean purée ahead of time?
Yes, the purée can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently before serving.
Is chilli oil necessary for this recipe?
Chilli oil adds a spicy kick, but you can omit it or replace it with a drizzle of olive oil if preferred.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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