Marry Me Cabbage & Beans
Marry Me Cabbage & Beans
Marry Me everything, from chicken to tofu has become wildly popular, and with my love for cabbage, creating a Marry Me Cabbage just made sense. The cabbage is roasted until smoky and tender, then nestled into a rich, ultra creamy tomato sauce with hearty beans. The beans add texture, fiber and plant based protein, making this dish both satisfying and nourishing. It’s delicious on its own or served as a flavorful side.
Serves 3
Ingredients
smallish (750g) Green Cabbage, cut into wedges
2 cups (15.5oz) Butter Beans, cooked
1 cup (236ml) Vegan Chicken or Vegetable Broth
1/2 cup (27g) chopped Sun-dried Tomatoes in Oil
1/2 cup (25-30g) grated Vegan Parmesan
1/2 cup (120g) Cashew Cream (recipe below)
1 1/2 Tbsp (23ml) Oil from Sun-dried Tomatoes
1 Tbsp (15g) Vegan Butter
1 Tbsp (15g) Miso Paste
1 Tbsp (15g) Tomato Paste
1 1/2 tsp (3g) dried Oregano
5 Basil Leaves, chopped for garnish
pinch Red Chili Flakes or more to taste
Salt & Pepper to taste
Cashew Cream - can be made ahead
1/2 cup (65g) Raw Cashews
1/2 cup Water
1/4 tsp Salt
1.Soak the cashews in enough hot water to cover for 30 minutes.
2.Drain and rinse the cashews before adding them to a blender along with the salt & water. Blend until completely smooth and creamy.
Note about Cream
If you are nut free, try subbing 1/2 cup silken tofu in place of the cashews and blend with the water and salt. Other options are to use a store bought vegan cream or unsweetened plant based yogurt.
Directions
1.Prepare the cabbage by discarding the first few outer layers if they are dirty or torn. Cut the cabbage in half, then cut each half into wedges (you should have about 6 wedges total). Carefully trim away as much of the hard stem as possible without removing it completely, as it will help hold each wedge together.
2.Place the wedges on their sides on a lined baking dish. Drizzle with oil and season with salt and pepper to taste, making sure to season both sides. Bake at 400°F for 22 minutes, flipping halfway through. If the cabbage is not fully tender, continue baking for an additional 10 minutes. Set aside.
3.While the cabbage is roasting, prepare the Marry Me sauce. In a large pan over medium-low heat, add the oil from the sun-dried tomatoes and the butter. Once heated, add the garlic, red chili flakes, and oregano. Cook until fragrant, about 2 minutes.
4.Add the miso and tomato paste, mixing until fully incorporated. Stir in the chopped sun-dried tomatoes. Pour in the broth and cashew cream, and mix well. Allow the sauce to heat through before adding the grated vegan Parmesan. Stir until the cheese is fully melted.
5.Add the butter beans and mix well. Once the cabbage is finished cooking, nestle the wedges into the sauce. Spoon the sauce and beans over the cabbage. Continue cooking until everything is heated through. Garnish with freshly chopped basil and serve.
