White Bean Salad with Roasted Cabbage

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