BETA
Cabbage & White Bean Bake
Tender cabbage and white beans in a light creamy sauce under a crisp breadcrumb top.
70 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Green cabbage650 g
- Canned cannellini beans600 g
- Onion150 g
- Butter35 g
- All-purpose flour30 g
- Whole milk450 ml
- Vegetable stock150 ml
- Breadcrumbs60 g
- Olive oil1 tbsp
- Mustard2 tsp
- Fresh parsley12 g
- Salt0.5 tsp
- Black pepper0.5 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk, wheat, mustard; check stock and breadcrumbs
Method
Soften the vegetables
Wash the fresh produce. Heat the oven to 200°C / 400°F. Thinly slice the onion and cabbage. Melt 20 g butter in a large lidded pan over medium heat. Soften the onion for 5 minutes, add the cabbage and stock, cover and cook for 12 minutes, stirring twice. Uncover and cook for 3–5 minutes until most liquid has evaporated.
Make the sauce
In a separate saucepan melt the remaining 15 g butter. Stir in the flour for 1 minute, then gradually whisk in the milk. Simmer gently for 4 minutes until smooth and lightly thickened. Stir in the mustard, salt and pepper.
Assemble
Drain and rinse canned beans, then weigh out 600 g (the ingredient quantity is drained weight). Chop the parsley, reserving a little for serving. Mix the beans, cabbage, sauce and parsley in a 2 litre baking dish. Mix the breadcrumbs with the oil and scatter evenly over the surface.
Bake and serve
Bake for 20–25 minutes until golden on top and bubbling throughout. Rest for 5 minutes, then divide among four bowls and scatter with the reserved parsley.
Choose vegetarian stock and plain breadcrumbs without added cheese or meat flavourings.
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