- Vegan and vegetarian, dairy and gluten-free
- Serves 4
- 40-45 minutes cooking with 5 mins prep! Total about 50 minutes
Ingredients
- A quarter of sweet potato per person if large and a half if smaller. Use the ones with orange flesh for the best flavour in this dish.
- One whole Hispi or Savoy cabbage
- 750-800g cooked cannellini beans
- One medium carrot
- One medium banana shallot
- Half a teaspoon of dried or fresh thyme
- Salt and black pepper
Method
- Start by turning the oven to 175°C.
- Rub the cut sweet potato with olive oil and place in a roasting tin in the oven for 40-45 minutes. They want to be caramelising nicely to get the best flavour.
- Now cook the bean mix.
- Place a little olive oil into a saucepan with a pinch of salt. Finely chop the shallot and the carrot and add to the oil. Soften together with a little pepper and thyme. After 2-3 minutes on the heat add the beans with their liquid and stir thoroughly. Bring to a boil and leave on low heat until the rest of the food is ready.
- Now prepare the cabbage
- Cut into wedges, Hispi needs to be in 4 or 6 depending on the size and Savoy in 8. Keep a section of stalk on each wedge so that they don’t fall apart.
- Rub with olive oil and sprinkle with salt.
- Place in a roasting tin and put in the oven for 25-30 minutes. Should be ready at about the same time as the sweet potato.
- Once the cabbage and sweet potato are ready take your potato masher and mash the bean mix until the beans are broken down.
- To serve, place the bean mix on the plate first, top with 2 cabbage wedges and the sweet potato on the side.
