Main Courseby juliaschiebackImported from Instagram
Tender, deeply caramelized pointed cabbage wedges spiced with cumin and paprika, served over a silky, zesty butter bean whip and finished with a sweet-spicy chilli glaze.
Estimated — this recipe has an ingredient we could not weigh, so the figures come from an AI estimate rather than the ingredient list.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
Preheat the oven to 200°C Ober-/Unterhitze and line a baking tray with baking paper.
2Pointed cabbage
1Lemon
1 tbspOlive oil
1 tbspTomato paste
2 tspAgave syrup
1 tspGround cumin
1 tspPaprika
1 tspGround coriander
½ tspChilli flakesTrim the outer leaves from 2 pointed cabbage, cut each cabbage lengthwise into 4 wedges, and arrange them on the lined baking tray. Zest and juice 1 lemon, reserving the zest and half the juice for later. Whisk the remaining half of the lemon juice in a small mixing bowl with 1 tbsp olive oil, 1 tbsp tomato paste, 2 tsp agave syrup, 1 tsp ground cumin, 1 tsp paprika, 1 tsp ground coriander, and ½ tsp chilli flakes until an even, thick paste forms, then brush all cut sides of the Pointed cabbage wedges generously until evenly coated.
200gButter beansRoast on the middle rack at 200°C Ober-/Unterhitze for 15 minutes, until the cabbage edges begin to soften and char slightly. Meanwhile, drain 200g butter beans in a sieve.
Remove the baking tray from the oven and carefully flip each cabbage wedge onto its opposite cut side.
Return the tray to the oven and roast at 200°C Ober-/Unterhitze for another 10–15 minutes, until the cabbage leaves are deeply browned at the edges and a knife slides easily into the stem core.
Lemon3 tbspOlive oil1 tbspAgave syrupButter beans
½ tspSalt
¼ tspBlack pepper
30mlWater
1 tbspVinegar
1 tspChili powderBlend Butter beans, the reserved lemon zest and juice from Lemon, 3 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and 30ml water in a food processor or high-speed blender on high for 2 minutes until completely smooth, glossy, and airy. Stir 1 tbsp vinegar, 1 tbsp agave syrup, and 1 tsp chili powder together in a small bowl until the syrup is fully dissolved.
1 tbspSesame seedsSpoon the whipped bean purée onto plates, rest the warm roasted cabbage wedges on top, spoon over the sweet-spicy dressing, and scatter with 1 tbsp sesame seeds.