White Bean and Savoy Cabbage Bake
with Gruyere and Tarragon
Tarragon brings an aromatic and subtle bitter sweet flavour to this dish!
Cals 453 · Prot 32 · Carbs 43 · Fat 17
Vegetarian
Low Carb
Calorie Smart
50 min
Tarragon brings an aromatic and subtle bitter sweet flavour to this dish!
Cals 453 · Prot 32 · Carbs 43 · Fat 17
Vegetarian
Low Carb
Calorie Smart
Ingredients
Bake
White beans
240 Grams
Savoy cabbage
200 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Spring onion
40 Grams
Gruyere
4*
60 Grams
Fresh tarragon
15 Grams
Fresh parsley
15 Grams
Olive oil
0.5 Tbsp
Tomato paste
30 Grams
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Red vinegar
15 ML
Peeled plum tomatoes
400 Grams
Water
50 ML
Vegetable stock cube
15*
1 Piece
Panko bread crumbs
10*11*12*
15 Grams
Grated Parmesan
4*
30 Grams
Salad
Dijon mustard
13*
6 Grams
Balsamic vinegar
14*
15 ML
Olive oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.5 Tsp
Baby spinach
40 Grams
Allergens
*4 Milk, *15 Celery, *10 Wheat, *11 Gluten, *12 Lupin, *13 Mustard, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1904 / 453 |
| Fats (g) | 17.1 |
| of which saturated (g) | 6.1 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 15.2 |
| Fibers (g) | 14.2 |
| Proteins (g) | 31.8 |
| Salt (g) | 1.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Drain and rinse the beans.
- Cut the cabbage into wedges.
- Peel and finely chop the onion and garlic.
- Trim and finely chop the spring onion.
- Break the gruyere into small chunks.
- Pick and finely chop the tarragon and parsley.
2 Fry cabbage
- Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil.
- Add the cabbage wedges and fry for 2-3 min on each side until slightly charred.
- Remove from the pan and set aside.
- Reserve the pan.
3 Cook beans
- Heat the reserved pan over medium-high heat with another drizzle of oil.
- Fry the onion for 3-5 min until softened.
- Add the garlic, spring onions and fry for a further 1-2 min.
- Add the tomato paste, smoked paprika, cumin and red vinegar.
- Cook for a further 1-2 min, until fragrant.
- Add the plum tomatoes and crush with a fork.
- Add the beans, measured water and 0.5 vegetable stock cube.
- Mix well and heat until the mix is warmed through.
- Stir through the tarragon and parsley.
4 Bake
- Transfer the bean mix to an oven-proof baking dish and nestle in the cooked cabbage.
- Sprinkle over the gruyere, bread crumbs and parmesan and bake for 20-25 min until golden and cooked through.
5 Dress spinach
- Meanwhile, add the dijon mustard and balsamic vinegar to a large bowl.
- Combine with a drizzle of olive oil and a pinch of salt and black pepper.
- Add the baby spinach and toss to coat.
Tip! Dress the spinach just before serving to prevent it from going soggy.
6 Serve
- Serve the White Bean and Savoy Cabbage Bake with the salad on the side.
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