The Bean Book's Roasted Cabbage Recipe with Heirloom Beans

Name: The Bean Book's Roasted Cabbage Recipe with Heirloom Beans
Total time: 35 min
Ingredients: 8 ounces fresh mushrooms (preferably wild); ½ cup olive oil (divided); 2 garlic cloves (sliced); Salt (to taste); 1 whole cabbage (sliced into thick wedges); Freshly ground pepper (to taste); ½ lemon; 2 cups cooked (drained medium-bodied heirloom beans (e.g., Rancho Gordo Buckeye, King City Pink, or Santa Maria Pinquito)); 1½ to 2 cups reserved bean broth; 1½ cups mixed fresh herbs (e.g., flat-leaf parsley, oregano, rosemary, thyme, sage); ¼ cup capers (drained); ½ cup extra-virgin olive oil; Zest and juice of 1 lemon; Sea salt; freshly ground pepper

californiagrown.org

This roasted cabbage recipe transforms everyday cabbage into a caramelized, flavor-packed centerpiece, paired with brothy heirloom beans.

View full recipe on californiagrown.org

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Ingredients

8 ounces fresh mushrooms (preferably wild)
½ cup olive oil (divided)
2 garlic cloves (sliced)
Salt (to taste)
1 whole cabbage (sliced into thick wedges)
Freshly ground pepper (to taste)
½ lemon
2 cups cooked (drained medium-bodied heirloom beans (e.g., Rancho Gordo Buckeye, King City Pink, or Santa Maria Pinquito))
1½ to 2 cups reserved bean broth
1½ cups mixed fresh herbs (e.g., flat-leaf parsley, oregano, rosemary, thyme, sage)
¼ cup capers (drained)
½ cup extra-virgin olive oil
Zest and juice of 1 lemon
Sea salt
freshly ground pepper