Smoky Grilled Cabbage with Creamy White Bean Purée
This grilled cabbage turns a humble vegetable into a smoky and satisfying meal that works beautifully as a main or a side.
recipesbynani.comThere is something magical that happens to cabbage when you put it on a hot grill. The edges get crispy and charred while the center stays sweet and tender. It is a fantastic way to change up your typical vegetable routine during the summer months.
The creamy white bean base makes this dish feel quite hearty, and the fresh gremolata on top adds a bright punch of flavor. It is a lovely option for a backyard barbecue or a simple weeknight dinner when you want something fresh and light.
🧺 Ingredients
- 1 head green cabbage, cut into 1 inch thick steaks
- 3 tablespoons olive oil
- 1 can white beans, drained and rinsed
- 1 tablespoon harissa paste
- 1 tablespoon lemon juice
- 1/2 cup fresh parsley, chopped
- 1/2 cup cherry tomatoes, diced
- 1 clove garlic, minced
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your grill to medium high heat.
- 2
Brush both sides of the cabbage steaks with olive oil and sprinkle them with salt and pepper.
- 3
Place the cabbage on the grill and cook for about 5 to 7 minutes per side until the edges are charred and the leaves are tender.
- 4
While the cabbage grills, blend the white beans, harissa paste, and lemon juice in a food processor until smooth. Add a splash of water if you need to thin it out.
- 5
In a small bowl, mix the chopped parsley, diced tomatoes, and minced garlic to make the gremolata.
- 6
Spread a generous spoonful of the white bean purée on each plate, top with a grilled cabbage steak, and finish with a sprinkle of the fresh gremolata.
💡 Tips
Store any leftover bean purée in an airtight container in the fridge for up to three days. This dish is best served immediately while the cabbage is still warm and crisp from the grill.
Made this recipe? Let us know how it went.
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