detour. My kitchen

Vegetables · FIRST EDITION

Golden cabbage & white bean pan

Sweet-edged cabbage wedges nestled into lemony white beans, with bread for the juices.

30 minutes · Serves 2

Budget

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration
Serving inspiration · stock photograph

If cabbage is usually a side dish, browning it in wedges gives it a place at the centre of dinner.

Here’s how.

  1. 1

    Brown the cabbage

    Heat oil in a wide lidded pan over medium heat. Brown cabbage wedges for 3–4 minutes on each cut side, turning carefully.

  2. 2

    Add the beans

    Tuck garlic around the cabbage and cook for 30 seconds. Add beans, measured water, thyme and salt.

  3. 3

    Steam until tender

    Cover and simmer gently for 10–12 minutes until a knife slides into the thickest part of the cabbage. Uncover and crush a few beans into the liquid.

  4. 4

    Brighten and serve

    Squeeze lemon over the pan. Toast the bread and serve with the cabbage, beans and their juices.

Keep a little core attached to each cabbage wedge so it holds together when turned.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.