Roasted Cabbage with Garlicky Bean Sauce

As a Ukrainian, I have always had a deep and long relationship with cabbage. For this recipe, I incorporated both white and red cabbage, but you can use any color you prefer. The taste will be equally delicious!

Ingredients (serves around 4 people):

1 medium-sized green cabbage (or ½ green and ½ red)
3 tablespoons of olive or avocado oil
1 tablespoon of flaky or kosher salt
Ground black pepper
A few parsley fronds

For the sauce:

16 oz can of cannellini beans with its liquid
4 cloves of garlic
The juice of one lemon
Flaky salt and a pinch of red pepper flakes

How-to:

1. Preheat your oven to 400°F and line a baking sheet with foil. Spread one tablespoon of oil on the bottom of the sheet.

2. Remove the top leaves from the cabbage and cut it into wedges. Be sure to keep the core part of the cabbage, as it acts as a glue that holds the leaves together.

3. Toss the cabbage wedges with two tablespoons of olive oil, salt, and pepper in a large bowl. Place the wedges in a single layer on the baking sheet and roast them until golden, approximately 30 minutes. If you prefer a slightly charred look for your cabbage, you can turn your oven setting on a broiler for a few minutes in the end.

4. To prepare the sauce, combine all the ingredients (including the can bean water) in a blender until smooth.

5. Spread the sauce on the bottom of a bowl, top it with the roasted cabbage, and sprinkle with parsley fronds and a few more red pepper flakes. Feel free to grate some lemon zest as well for a deeper taste, and stay away from events like dates or important meetings. Because you know, the cabbage - bean combination 💨