VEG BOX STARS

CABBAGE

Underused and underrated, cabbage tends to have a bad reputation. But, when roasted and charred, it makes a brilliantly flavourful meat alternative. Here, we’ve paired it with punchy harissa and preserved lemon for a wholesome veggie meal

recipe ESTHER CLARK photograph DANIELLE WOOD

Roasted cabbage with harissa butter beans & baked feta

SERVES 4 PREP 10 mins COOK 20 mins EASY V

1 medium savoy cabbage (about 700g), cut into 4 wedges 3 tbsp olive oil, plus a drizzle 1 tbsp ras el hanout 600g jar giant butter beans, or 2 x 400g cans butter beans 400g can chopped tomatoes 2-3 tbsp rose harissa 1 preserved lemon, rind thinly shredded 200g feta ¼ tsp chilli flakes parsley leaves and dill fronds, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins. 2 Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, carefully pour the butter bean mixture in the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle with the remaining oil and scatter with the chilli flakes. Return the tin with the cabbage and beans to the oven for a further 20 mins alongside the feta. 3 Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter with some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving.

GOOD TO KNOW calcium • folate • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 396 kcals • fat 20g • saturates 8g • carbs 27g • sugars 11g • fibre 15g • protein 20g • salt 1.6g

CABBAGE VARIETIES

RED

Red cabbage is robust and slightly bitter in flavour. It requires a slightly longer cook time, so it works well for braising or slow cooking, especially with apples or non-alcoholic cider or wine to sweeten. Eat as a side dish with roast lamb.

POINTED SPRING

This unique cabbage takes its name from its iconic pointed shape, but it’s sometimes also called hispi or sweetheart. It has thinner leaves than red or white cabbage, which means it’s easy to finely shred into a coleslaw or salad.

SAVOY

With sweet, tender leaves, savoy is the most delicate variety of cabbage. Its thin leaves crisp up nicely – it reacts well to heat, so it’s best eaten cooked. It’s delicious on the barbecue or added to soups, made into sauerkraut or cooked with olive oil and chilli flakes, then tossed with pasta.

MAX ROBINSON Stylist ESTHER CLARK | Food stylist CLOE-ROSE MANN | Shoot director