Roasted Cabbage with Harissa Butter Beans and Feta

Name: Roasted Cabbage with Harissa Butter Beans and Feta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 Portionen
Ingredients: 1 piece medium savoy cabbage; 3 tbsp olive oil; 1 tbsp ras el hanout; 600 g giant butter beans; 400 g chopped tomatoes; 2 tbsp rose harissa; 1 piece preserved lemon; 200 g feta; 0.25 tsp chilli flakes

Main Course

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Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Roasted Cabbage with Harissa Butter Beans and Feta is ready in 55 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This roasted cabbage dish is a flavor explosion! The sweetness of the cabbage pairs perfectly with the spicy harissa butter beans and salty baked feta. It's a simple yet satisfying meal that's perfect for a weeknight dinner. I love how the ras el hanout adds a warm, aromatic touch. Feel free to add a squeeze of lemon juice at the end for extra brightness. This dish is also great for meal prepping – just store the cabbage and beans separately from the feta and combine when ready to eat. Enjoy!

Ingredients (9 ingredients)

1 piece medium savoy cabbage
3 tbsp olive oil
1 tbsp ras el hanout
600 g giant butter beans
400 g chopped tomatoes
2 tbsp rose harissa
1 piece preserved lemon
200 g feta
0.25 tsp chilli flakes

Preparation (6 steps)

Prepare the cabbage

Preheat the oven to 200°C (180°C fan). Cut the cabbage into wedges. Arrange the cabbage wedges in a roasting tin. Drizzle half of the olive oil (1.5 tbsp) over the cabbage wedges. Sprinkle with the ras el hanout (1 tbsp) and some salt. Rub the oil and spices into the wedges to coat. Roast in the preheated oven for 15 minutes.

Prepare the butter bean mixture

In a bowl, combine the butter beans (600g), chopped tomatoes (400g), rose harissa (2-3 tbsp), preserved lemon rind, and sugar (1 tsp). Season with salt and pepper and stir to combine.

Add butter bean mixture to cabbage

After the cabbage wedges have roasted for 15 minutes, carefully pour the butter bean mixture into the roasting tin around the cabbage.

Prepare the feta

Place the feta (200g) on a baking tray lined with baking parchment. Drizzle with the remaining olive oil (1.5 tbsp) and scatter with the chilli flakes (¼ tsp).

Roast cabbage, beans and feta

Return the tin with the cabbage and beans to the oven for a further 20 minutes alongside the feta.

Serve

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.