It’s so delicious! You should eat more cabbage in winter! New way to cook cabbage

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a fermented soy product with more protein, while chickpeas are budget-friendly.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without extra cost.

Cut 1 lb | 500g cabbage into wedges.

Season cabbage wedges with salt and black pepper.

Place cabbage wedges into an oil greased heatproof skillet or cast iron dish.

Sear cabbage wedges on both sides until golden.

Remove wedges from the pan and set aside.

Chop 16 oz | 300g leek.

Add leek to the pan along with 1/2 sliced onion and 1 tbsp water or oil.

Sauté over low heat for 3 minutes.

Add 2/5 cup vegetable stock (3 oz | 100ml) and 1 cup oat cream (8 oz | 250ml).

Add 1 can cooked butter beans (9 oz | 240g) and cook over medium heat for 3 minutes.

Remove from heat and add 2/3 cup dairy-free cheese (5 oz | 150g).

Arrange cabbage wedges in the pan.

Add thyme sprigs on top.

Bake in the preheated oven at 400F | 200C for 20 minutes.

Remove cabbage from the oven and top with the delicious beans and leek mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens