Shaved Cabbage with White Beans
from 5 ingredients 10 minutes page 115.
serves 2
Shaved cabbage salad with parmesan and lemon juice has been on high rotation as a side salad at our place for a while now. But I wanted to give it a face-lift into something more substantial. Something warm and comforting to have on a winter’s evening. This warm salad with white beans is the result.
I used cannellini beans in the picture above, but feel free to use any other canned bean. Butter beans would be delicious, as would borlotti.
1 clove garlic, finely sliced
1 can white beans (400g / 14oz), drained
1/4 white cabbage, very finely sliced
2 tablespoons lemon juice
1 large handful finely grated parmesan cheese, optional
1. Heat a few tablespoons olive oil in a large frying pan over a medium high heat.
2. Add garlic and beans. Cook for a few minutes until garlic is browned and the beans are warm and starting to go a bit toasty on the outside.
3. Remove from the heat and toss in a bowl with the cabbage, lemon juice, 2 tablespoons extra virgin olive oil and parmesan.
4. Taste and season. Serve warm.
variations for dietary requirements:
carnivores – Serve as a side dish to a roast chook. Or replace garlic with few rashers of bacon that have been chopped into batons and pan fried until crisp.
dairy-free / vegan – Replace the parmesan with a handful of toasted pinenuts or a few sprigs of flat leaf parsley leaves.
side salad – If you are after something less substantial, drop the bean and garlic and serve the cabbage dressed with lemon and parmesan or just lemon.
troubleshooting guide:
bitter flavour – Overcooked garlic. If you can, pick out and discard the burnt garic bits and next time, use a lower heat.
salad too dry – Drizzle with a little more lemon juice.
salad difficult to eat – Chop the cabbage into smaller pieces. Using a mandoline to shave the salad may help.
leftover potential:
OK. You could either warm the salad gently in a pan or serve straight from the fridge. Excellent school / work lunch.
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