Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for cabbage wedges; I think they're an ideal buddy for a bowl of perfectly cooked heirloom beans.
- 1 pound whole white button mushrooms
- 6 cloves garlic, sliced
- 1½ tablespoons plus ¼ cup olive oil (divided use)
- Salt and freshly ground black pepper
- 1 whole cabbage, sliced into thick wedges
- Half of a lemon
- 2 cups cooked Rancho Gordo dark or medium heirloom beans, such as Domingo Rojo, Rio Zape, or Buckeye, warmed
Serves 2 to 4
- Wipe the mushrooms clean with a cloth or brush. Cut off and discard the end of the stems. Place the mushrooms in a stovetop-safe ceramic pot (with at least a 1-quart capacity); add the garlic and 1½ tablespoons oil, tossing to coat. Place a crumpled piece of parchment directly atop the mixture and put the lid on the pot. Cook over low heat for 45 minutes, shaking the pot from time to time so the mushrooms cook evenly. Uncover and season to taste with salt and pepper.
- Meanwhile, preheat the oven to 500°F. Toss the cabbage wedges in 1/4 cup olive oil and sprinkle with salt. Place on a parchment-lined baking sheet. Bake the cabbage for 10 minutes; remove the baking sheet from the oven, flip the wedges, and return to roast for another 10 minutes. The edges of the cabbage should be a little crisp and caramelized. Remove from the oven, sprinkle with pepper, and add a squeeze of lemon.
- Serve cabbage wedges alongside warm beans and mushrooms. (You may have leftover mushrooms.)