recipes:white-bean-salad-with-roasted-cabbage
White Bean Salad with Roasted Cabbage
| 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 |
- 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.
recipes/white-bean-salad-with-roasted-cabbage.txt · Last modified: 2021/06/04 11:29 by sking
