Roasted Cabbage Wedges with Wild Mushrooms and Heirloom Beans
This deceptively simple dish transforms humble ingredients into a show-stopping meal. Roasting cabbage at high heat caramelizes its edges, creating a smoky-sweet flavor that pairs beautifully with earthy mushrooms and the creamy richness of heirloom beans. The addition of Italian salsa verde (optional but highly recommended) brings a bright, herbaceous note that ties everything together. Whether you’re showcasing Santa Maria Pinquito or King City Pink beans, this recipe highlights the versatility and depth of California’s heirloom treasures. Perfect as a light entrée or hearty side, it’s a deliciously nourishing way to bring comfort and creativity to your table.
Equipment
- medium skillet
- Baking Sheet
Ingredients
For the Cabbage and Beans:
- 8 ounces fresh mushrooms preferably wild
- ½ cup olive oil divided
- 2 garlic cloves sliced
- Salt to taste
- 1 whole cabbage sliced into thick wedges
- Freshly ground pepper to taste
- ½ lemon
- 2 cups cooked drained medium-bodied heirloom beans (e.g., Rancho Gordo Buckeye, King City Pink, or Santa Maria Pinquito)
- 1½ to 2 cups reserved bean broth
For the Salsa Verde:
- 1½ cups mixed fresh herbs e.g., flat-leaf parsley, oregano, rosemary, thyme, sage
- ¼ cup capers drained
- ½ cup extra-virgin olive oil
- Zest and juice of 1 lemon
- Sea salt and freshly ground pepper to taste
Instructions
Prepare the Mushrooms:
- Wipe mushrooms clean with a cloth or brush. Cut off and discard the ends of the stems, then roughly chop.
- Heat ¼ cup olive oil in a medium skillet over medium-high heat. Add mushrooms and garlic. Sauté for 10 to 12 minutes, stirring, until mushrooms are soft and fragrant.
- Season with salt and turn off the heat.
Roast the Cabbage:
- Preheat oven to 500°F.
- Toss cabbage wedges gently in a large bowl with the remaining ¼ cup olive oil and salt.
- Place cabbage wedges on a parchment-lined baking sheet. Roast for 10 minutes, then flip the wedges and roast for an additional 10 minutes, until edges are crisp and caramelized.
- Remove from oven, sprinkle with pepper, and squeeze fresh lemon juice over the wedges.
Prepare the Beans:
- Stir cooked beans and reserved bean broth into the sautéed mushrooms. Heat gently over medium-low heat until warmed through.
Make the Salsa Verde:
- Finely mince herbs on a cutting board. Add capers and mince again.
- Transfer to a bowl and whisk in olive oil, lemon zest, and lemon juice.
- Season with salt and pepper.
- For a smoother texture, prepare in a food processor instead of mincing by hand.
Assemble the Dish:
- Serve roasted cabbage wedges alongside the warm beans and mushrooms.
Nutrition
Serving: 1portionCalories: 648kcalCarbohydrates: 19gProtein: 16gFat: 59gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 41gCholesterol: 41mgSodium: 1013mgPotassium: 879mgFiber: 8gSugar: 9gVitamin A: 2136IUVitamin C: 135mgCalcium: 138mgIron: 4mg
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