Ingredients
- 1 head green cabbage (or Napa cabbage)
- 2 tablespoons extra virgin olive oil
- 2 fresh lemons (juice and zest)
- 1 can (15 oz) white beans (cannellini or great northern)
- 2 cloves fresh garlic (minced)
- 1 cup low-sodium vegetable broth
- Fresh thyme or parsley (for garnish)
- Salt and pepper to taste
Instructions
- In a saucepan, combine drained white beans, minced garlic, a splash of vegetable broth, salt, and pepper. Simmer on low heat for about 5–7 minutes.
- Blend the mixture with an immersion blender until creamy, adjusting texture with additional broth if necessary.
- Heat a large skillet over medium-high heat and add olive oil.
- Cut cabbage into wedges and add to the skillet, cut side down.
- Sear the cabbage for 4-5 minutes until golden brown. Flip and cook another 4-5 minutes.
- Drizzle lemon juice and sprinkle zest over the cabbage.
- Serve cabbage over white bean purée, garnished with fresh herbs.
Notes
Adjust seasoning to taste, and feel free to play with ingredients to accommodate preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan