40-45 minutes cooking with 5 mins prep! Total about 50 minutes
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
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.