====== White Bean Salad with Roasted Cabbage ======
{{tag>Recipe Egg LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  4  | ea | Eggs |
|  ½  | ea | Cabbage (600 g) |
|  5  | oz | Mushrooms |
|  2  | ea | Garlic cloves |
|  1  | cup | White beans |
|  4  | ea | Celery ribs (200 g) |
|  ½  | cup | Walnuts (40 g) |
|  ⅓  | cup | Dried cherries (45 g) |
|  1  | tbsp | Sherry vinegar |
|  ¼  | cup | [[recipes:chimichurri-sauce|Chimichurri]] |

  - Prep
    - Preheat oven to 425° F
    - Cut cherries in half.
    - Put cherries in vinegar to soak
    - Cut cabbage quarter in half, keeping core connected in both
    - Coarsely chop mushrooms
    - Mince garlic fine
    - Dice celery to quarter inch pieces
    - Coarsely chop walnuts
  - Cook
    - Boil the eggs to desired consistency (7 to 10 minutes)
    - In a medium oiled oven-safe pan, brown cabbage eighths on one side for 3 to 5 minutes
    - Put cabbage in oven and roast for 8 to 10 minutes
    - In a hot oiled pan, brown the mushrooms for 2 to 3 minutes
    - Add garlic and stir for 30 seconds
    - Add beans and season with salt and pepper.
    - Cook until beans are heated (1 to 2 minutes).
    - Add 2 tbsp oil to cherries and vinegar and shake to emulsify into a dressing.
    - Add bean mixture, celery, walnuts, and dressing to a bowl.
    - Season with salt and pepper and toss to combine.
    - Serve with the cabbage and topped with the boiled eggs.