🍽️ Oven Roasted Savoy Cabbage with Butter Beans and Harissa

Name: Oven Roasted Savoy Cabbage with Butter Beans and Harissa
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Savoy cabbage (approx. 700 g each); 2 tbsp olive oil; salt; 1 tbsp ras el-hanout; 1 piece preserved lemon (approx. 20 g each); 600 g butter beans (drained weight; can); 400 g chopped tomatoes (can); 3 tsp harissa (Oriental spice); 1 tsp honey; 200 g feta (45% fat in dry matter); 0.25 tsp chili flakes; 1 stalk parsley; 2 stalks dill

444 kcal · 30 min · 4 servings

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Ingredients

1 Savoy cabbage (approx. 700 g each)
2 tbsp olive oil
salt
1 tbsp ras el-hanout
1 piece preserved lemon (approx. 20 g each)
600 g butter beans (drained weight; can)
400 g chopped tomatoes (can)
3 tsp harissa (Oriental spice)
1 tsp honey
200 g feta (45% fat in dry matter)
0.25 tsp chili flakes
1 stalk parsley
2 stalks dill

Instructions

1. Cut out the tough stems from the savoy cabbage.
2. Wash the vegetable under running water.
3. Cut the savoy cabbage into four thick wedges.
4. Place the wedges in a baking dish.
5. Preheat the oven to 200 degrees Celsius conventional heat.
6. Brush the savoy cabbage wedges with one tablespoon of oil.
7. Season the vegetable with salt and Ras el-Hanout.
8. Bake the savoy cabbage in the oven for 15 minutes.
9. Finely chop the preserved lemon.
10. Open the can of beans.
11. Drain the liquid from the can.
12. Let the beans drain well.
13. Place the beans in a bowl.
14. Add the tomatoes to the bowl.
15. Add the harissa paste.
16. Add the honey.
17. Add the chopped preserved lemon.
18. Mix all ingredients in the bowl.
19. Take the savoy cabbage out of the oven.
20. Spread the bean mixture over the savoy cabbage.
21. Put the dish back in the oven.
22. Bake the dish for another 15 minutes.
23. Line a baking sheet with baking paper.
24. Place the feta cheese on the baking sheet.
25. Brush the feta with the remaining oil.
26. Sprinkle chili flakes over the feta.
27. Put the feta in the oven.
28. Bake everything together for 20 minutes.
29. Wash the fresh herbs under running water.
30. Shake the herbs dry.
31. Pluck the leaves and tender tips from the stems.
32. Chop the herbs roughly.
33. Fill individual bowls with the savoy cabbage and beans.
34. Top with the baked feta.
35. Sprinkle the fresh herbs over it.
36. Serve the dish hot.

Nutrition per serving

kcal: 444
Protein: 29 g · Fett/Fat: 19 g · Carbs: 38 g