Roasted Sweetheart Cabbage with Cheese & Panko Topping
with refried black beans, avocado dip & tortilla chips
This recipe provides 258 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Sweetheart cabbage
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ piece
Lime
6.25 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
½ pack
Black beans
½ piece
Garlic
½ sachet(s)
Peruvian-style spice mix
¾ teaspoon
Smoked paprika
25 g
Beetroot tortilla chips
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
40 g
Guacamole
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
55 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C and prepare the stock. Quarter the sweetheart cabbage lengthways so as to make large wedges. Transfer the cabbage wedges to a parchment-lined baking sheet and drizzle with half of the olive oil. Season with salt and pepper.
Roast the sweetheart cabbage in the oven for 25 - 28 minutes, then scatter over the cheese and return to the oven for 3 more minutes, or until the cheese has melted (see Tip).
Tip: if preferred, you can heat the tortilla chips alongside during the final 2 - 3 minutes of cooking time.
Finely chop the parsley and set aside a small amount to use later as garnish. Cut the lime into wedges. In a small bowl, combine the avocado dip with the parsley and the juice of one lime wedge per person. Season to taste with salt and pepper.
Heat a clean deep frying pan over medium-high heat and toast the walnuts for 1 - 2 minutes, then remove from the pan and set aside. Place the same pan back over medium-high heat and toast the panko for 1 - 2 minutes until golden-brown. Season to taste with salt and pepper, then remove from the pan and set aside.
Drain and rinse the black beans. Crush or mince the garlic. Heat the rest of the olive oil in the same pan over medium-high heat. Fry the black beans with the garlic, the Peruvian-style spices and the smoked paprika for 3 - 4 minutes. Deglaze with the stock and then increase the heat. Crush the beans with a potato masher or the back of a ladle, so as to make a thick paste.
Serve the refried beans on plates and top with the roasted sweetheart cabbage (see Tip). Garnish the cabbage with the panko, the walnuts and the reserved parsley. Serve the guacamole, the tortilla chips and the rest of the lime wedges alongside.
Tip: the core of the cabbage may be tough.
