CookEat Recipe
Cannellini Beans and Savoy Cabbage with Thyme
Softened celeriac and savoy cabbage are combined with warm cannellini beans, sage and thyme. Serve with natural yogurt, crisp pita and lemon wedges.
Method
Steps
Step 1
Peel the celeriac and cut into 5 mm dice. Wash the cabbage, remove tough ribs and slice finely. Heat 1 tablespoon olive oil in a pan over medium heat; cook the celeriac for 3 minutes, then add the measured 45 ml water, cover and cook for 8–12 minutes until tender.
Step 2
Add the cabbage and cook uncovered for 5–7 minutes, stirring, until softened and excess liquid has evaporated. Use canned cannellini beans, weighed drained and rinsed; fold them in for the last 3 minutes to heat through.
Step 3
Wash and finely chop the sage and thyme and fold them through the vegetables with the remaining tablespoon oil. Cut the washed lemon into wedges.
Step 4
Split the pita and cut into wedges; toast in a dry pan over medium heat for 1–2 minutes per side. Divide the warm vegetables among four plates, spoon the yogurt around them and serve with the pita and lemon wedges.
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