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Hispi Cabbage with Bean Purée

Hispi Cabbage with Bean Purée

Servings: 4
Prep. Time: 10 minutes
Cook Time: 20 minutes

Hispi cabbage is a sweeter cabbage, which chargrills perfectly, giving new flavours to the vegetable. This quick and easy, vegetarian recipe makes a tasty starter or side dish and can be ready in about 20 minutes.

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Ingredients:

  • 1 savoy cabbage, cut into 8 wedges
  • 2 tbsp. olive oil
  • Juice of 1 lemon
  • Pinch of salt

For the White Bean Purée:

  • 1 tin cannellini beans, drained, water reserved
  • 2 tbsp. olive oil
  • 1 small garlic clove, peeled
  • Juice of 1 lemon
  • Salt
  • 1 small sprig rosemary, stalk removed

To Serve:

  • 50g toasted hazelnuts
  • Olive oil to drizzle

Directions:

  1. Using the GRILL plates, pre-heat the 2 in 1 Grill & Sandwich Maker to 200 ̊C.
  2. Place the cabbage wedges into a bowl and coat with the olive oil, lemon juice and salt.
  3. Once the grill is up to temperature, place the cabbage, flat side down and grill for approximately 5 minutes on each side, until golden brown.
  4. To make the White Bean Purée, place the cannellini beans into the Mini Prep Pro. Add the olive oil, garlic, lemon juice, salt, rosemary leaves and 2 tbsp. of the reserved cannellini water.
  5. Process using the CHOP button, until you have a smooth, creamy texture. For a less thick purée, use a little more of the reserved cannellini water. Season to taste.
  6. To serve, smooth a big dollop of bean purée onto each plate. Top with the cabbage wedges. Briefly chop the toasted hazelnuts in the Mini Prep Pro, using the GRIND button and scatter over the top of the cabbage. Drizzle with a little olive oil.

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