A really easygoing, hands-off recipe. The umami parmesan crust helps the cabbage to colour up beautifully in the oven while the beans are blipping away. The texture of the slightly crisp charred cabbage against the yielding, creamy beans works so well.
Ingredients
Makes 2 portions
1 sweetheart cabbage, cut into 4-6 wedges
3 tbsp grated parmesan, plus more to garnish
1 clove garlic, finely grated
5-6 sprigs thyme, picked
Salt and pepper
Olive oil
1 medium carrot, finely diced
2 shallots, finely diced
1 jar (700g) cooked butter beans
1 tbsp lemon juice
Recipe
1. Mix the parmesan, garlic, half the thyme, pinch of salt and olive oil together. Mix with the cabbage wedges, rubbing the mixture between the leaves and making sure to coat throughly. Place the cabbage in a baking tray, top with any remaining parmesan mixture. Roast at 185c until golden and tender – about 25 minutes
2. Meanwhile in a large pan sweat the carrot, rest of the thyme and shallot in a little oil. When softened stir in the beans with their stock. Stir over a medium heat until creamy and the beans are very soft. Stir in the lemon juice and season to taste
3. Serve the beans in bowls and top with the roast cabbage, plus extra parmesan
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