Deeply roasted pointed cabbage is served on a smooth white bean base, with a bright lemon-mustard dressing and crunchy hazelnuts. A vegetable-rich main course with enough bite and contrast to stand on its own.
Pointed cabbage is milder and finer in texture than white cabbage. Roasted in wedges, it develops a deep, almost nutty flavour on the cut sides, while the core softens and the outer leaves retain some firmness. The high oven temperature is important here: at a lower temperature, the cabbage will cook through, but it will brown less and the flavour will be flatter. Cut the wedges through the core so the leaves stay together when you turn them.
The white bean cream makes the cabbage into a meal and gives the plate a smooth, mellow counterpoint. Cannellini beans are soft and blend until smooth; other canned or jarred white beans work too. Rinse them and drain them well so the cream doesn’t become watery. Add the water little by little while blending: the ideal texture is spreadable, but firm enough to support the cabbage. A small clove of garlic adds depth without overpowering the lemon and mustard.
The dressing should be fresh and tangy, not so acidic that it masks the roasted flavour. Dijon mustard emulsifies the lemon juice and oil into a sauce that clings to the cabbage. Use smooth mustard for an even dressing, or wholegrain mustard for a little extra texture. Parsley adds a green, herbaceous note; finely chopped chives can replace some of it. Hazelnuts bring a dry, sturdy crunch. Toast them briefly in a dry pan, keeping them moving, as they brown quickly.
Dutch-grown pointed cabbage is widely available, especially during the warmer months; outside that period, cabbage from other growing regions is often available. Choose a firm, compact cabbage with fresh leaves. Serve the dish straight away, while the cabbage still has warm, roasted edges and the hazelnuts are crunchy. A simple green salad or some bread goes well on the side if you’d like to add more to the table. Leftovers can be covered and kept in the fridge for up to two days; reheat the cabbage and bean cream separately until piping hot, then add the dressing and nuts. The nuts will lose their crunch if stored with the rest.
Preheat the oven to 230 °C (fan 210 °C). Line a baking sheet with baking paper.
Cut the pointed cabbage lengthways into four wedges so the core holds the leaves together. Place the wedges cut-side up on the baking sheet, brush with 2 tablespoons olive oil and season with salt and pepper.
Roast the cabbage for 25–30 minutes. Turn the wedges onto the other cut side after about 15 minutes. They’re ready when the cut sides are dark brown and the core is tender when pierced with a knife.
Meanwhile, toast the hazelnuts in a dry frying pan over medium heat for 3–5 minutes, shaking the pan regularly. Leave them to cool, then roughly chop.
Put the drained white beans, garlic, 2 tablespoons olive oil and 1 tablespoon lemon juice in a blender or tall measuring jug. Blend until smooth, gradually adding 4–6 tablespoons water until the cream is spreadable. Season with salt and pepper.
To make the dressing, whisk together the Dijon mustard, the remaining ½ tablespoon lemon juice and 2 tablespoons olive oil. Stir in 1 tablespoon water and half the parsley. Season with salt and pepper.
Divide the bean cream between four plates and place the warm cabbage wedges on top. Spoon over the dressing and finish with the hazelnuts and the remaining parsley.
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