Charred Sweetheart Cabbage and Butter Beans with Caperberry Vinaigrette

Budget-friendly, healthy and versatile, these charred sweetheart cabbage with white beans and freshly grated Parmesan will be a favourite on your dinner table in no time at all. Use savoy if you can’t find sweetheart cabbage and cannellinis are a great substitute for butter beans.
Sweetheart, also known as pointed cabbage or hispi cabbage, is a part of the cruciferous vegetable family, but milder, sweeter and more salad-like in taste and texture, and it also cooks faster.

	Caperberry Vinaigrette
1 Sweetheart cabbage ©angiesrecipes, quartered into wedges, stems kept in tact 6 tbsp Olive oil 1 Onion, chopped 2 Garlic cloves, minced 1 can Butter beans Salt and black pepper	10 Caperberries, roughly chopped 2 tbsp Flat leaf parsley, finely chopped Juice and zest of 1 organic lemon 5 tbsp Extra-virgin olive oil 20 g Parmesan cheese, grated (plus more to garnish)

Heat a large non-stick skillet over a medium-high heat and add in 4 tablespoons of olive oil. Season the cabbages all over with salt and pepper and add them to the skillet, one cut-side down. Cook for about 2-3 minutes, moving around a little as they cook. Then once it has a lovely golden brown colour, flip onto the other side. Once both sides are looking golden, flip onto the rounded side, reduce the heat to low, cover and leave to steam for 5 minutes - this will help to soften the stem. Remove and set aside on a plate. If your skillet isn’t large enough, then do this in batches.
Meanwhile, heat the remaining 2 tablespoons of olive oil in the same skillet over a medium heat. Add the onion and cook for 7-8 minutes until starting to soften and caramelise, then add the garlic and cook for another minute until fragrant.
Add the beans togther with the bean broth to the pan and mix well to combine. Reduce the heat slightly and allow to simmer for 5 minutes until the beans break down a little and reach a creamy, brothy consistency. Season to taste.
For the vinaigrette, mix all of the ingredients to a small bowl or jar and give it a good shake. Add more olive oil to loosen, if necessary.
Spoon the the beans on a large serving platter, top with the charred cabbage and scatter over the vinaigrette. Finish with extra grated Parmesan if desired.

8 comments:

DEZMOND 17/1/25 13:16: Looks lovely, plus cabbage and beans combo will make for a lovely farting symphony all day long around the house LOL I made sunflower and oats veggieballs in tomato sauce for lunch today.
Tom 17/1/25 13:55: ...I've never seen a sweetheart cabbage, neat!
Teresa Isabel SIlva 17/1/25 14:47: Hummm seams so deliciouse!

Bjxxx
Teresa Isabel Silva
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Christine 17/1/25 15:51: Delicious
Maria Grazia Ferrarazzo Maineri 17/1/25 16:18: A perfect combo for a very tasty dish, Angie.
Lola Martínez 17/1/25 16:19: Un gran plato, a nosotros nos gusta el repollo, con los frijoles no lo he probado pero seguro que está rico.
Anne in the kitchen 17/1/25 17:57: I have never heard of sweetheart cabbage, but it is a very pretty dish. I did laugh out loud at Dezmond's comment.
Bill 17/1/25 17:59: Love sweetheart cabbage.