Grilled Cabbage with White Bean Puree

Name: Grilled Cabbage with White Bean Puree
Prep time: 20 min
Cook time: 2 min 30 s
Total time: 22 min 30 s
Yield: 6
Ingredients: 1 whole green cabbage, cut into six wedges; 1/2 cup Soom Organic Tahini; 1/2 cup extra virgin olive oil; 2 tbsp Reida Kansas Wildflower Honey; 1 tbsp Cattleman’s Grill Lone Star Brisket Rub; 1 cup vegetable stock; Feta cheese, crumbled; 4 cups Rancho Gordo Marcella Cannellini Beans, simmered in water until tender; 1 cup Tahini; 1/2 cup extra virgin olive oil; 2 cups yellow onion, diced; 6 cloves Garlic, crushed, peeled; 3 sprigs Thyme; 1 red bell pepper; 2 tbsp lemon juice; Cattleman’s Grill Lone Star Brisket Rub

Jun 13, 2024 • Tom Jackson

Veg out with our Grilled Cabbage with White Bean Puree, a delightful blend of smoky, sweet, and savory flavors. This dish serves six and features green cabbage wedges brushed with a luscious mix of Soom Organic Tahini, extra virgin olive oil, Kansas Wildflower Honey, and Cattleman’s Grill Lone Star Brisket Rub, then braised to tender perfection on a Yoder Smokers YS640s Pellet Grill. The cabbage is complemented by a creamy white bean puree made from Rancho Gordo Marcella Cannellini Beans, tahini, EVOO, yellow onions, garlic, thyme, and a touch of lemon juice, seasoned with the brisket rub for added depth. A charred red bell pepper adds a hint of smokiness, while crumbled feta cheese provides a tangy finish. This recipe combines rustic grilling with refined flavors, making it a standout side or a satisfying vegetarian main course.

Grilled Cabbage with White Bean Puree

Tom Jackson

Rated 5.0 stars by 1 users

Servings

6

Prep Time

20 minutes

Cook Time

2.5 minutes

Calories

883

Welcome to a culinary adventure that transforms humble ingredients into a gourmet experience with our Grilled Cabbage with White Bean Purée. This dish is a celebration of texture and flavor, where the smoky char of grilled cabbage wedges meets the creamy richness of a meticulously crafted white bean purée. The cabbage, basted in a luxurious blend of Soom Organic Tahini, extra virgin olive oil, Kansas Wildflower Honey, and Cattleman’s Grill Lone Star Brisket Rub, is braised in vegetable stock and grilled to tender perfection on a Yoder Smokers YS640s Pellet Grill. Complementing this are Rancho Gordo Marcella Cannellini Beans, simmered until tender and blended with tahini, olive oil, lemon juice, and a medley of aromatics including thyme, garlic, and charred red bell pepper. Finished with a sprinkle of crumbled feta cheese, this dish not only highlights the robust flavors and textures of its components but also showcases the art of combining simple ingredients to create a sophisticated and unforgettable meal.

Ingredients

1 whole green cabbage, cut into six wedges
1/2 cup Soom Organic Tahini
1/2 cup extra virgin olive oil
2 tbsp Reida Kansas Wildflower Honey
1 tbsp Cattleman’s Grill Lone Star Brisket Rub
1 cup vegetable stock
Feta cheese, crumbled

White bean puree: 10 servings

4 cups Rancho Gordo Marcella Cannellini Beans, simmered in water until tender
1 cup Tahini
1/2 cup extra virgin olive oil
2 cups yellow onion, diced
6 cloves Garlic, crushed, peeled
3 sprigs Thyme
1 red bell pepper
2 tbsp lemon juice
Cattleman’s Grill Lone Star Brisket Rub

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Directions

Rinse the beans, then place in a stock pot and cover them with about two inches of water. Cover with a lid and bring to a simmer. Reduce the heat and simmer until tender, about 90-120 minutes, then strain.
Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF set up for direct grilling with GrillGrate panels installed.
Divide the cabbage into 6 wedges.
Whisk together the Soom Tahini, Extra Virgin Olive Oil, Kansas Wildflower Honey, and Cattleman’s Grill Lone Star Brisket Rub. Massage the mixture into the cabbage wedges in a full-sized foil pan. Pour the rest over the top. Add the vegetable stock to the pan. Cover with foil. Cook on the right side of grill until nearly tender, about 15 minutes. Reserve the braising liquid.
While the cabbage is cooking, place the red bell pepper on the GrillGrates, directly over the flame. Cook to char the outside, rotating the pepper to blacken on all sides. Remove the pepper from the grill. Steam for 10 minutes inside a sealed container. Remove the stem. Split the pepper with a knife. Remove the seeds, then flip and remove the skin. Roughly chop the flesh of the pepper.
Remove the cabbage from the pan. Increase the grill temperature to 500ºF.
Season the cabbage wedges with Cattleman’s Grill Lone Star Brisket Rub.
Place the cabbage wedges on the GrillGrates and grill until you have lightly charred them, but they are not yet soggy. Remove.
To make the white bean puree, heat the oil in skillet. Add the diced onion, crushed garlic and thyme. Cook until the onions are translucent and tender. Remove the thyme.
Combine all puree ingredients in the blender and blend until smooth, thinning with bean braise or vegetable stock to desired consistency. Taste and season with Cattleman’s Grill Lone Star Brisket Rub and salt.
Serve the grilled cabbage over white bean puree. Garnish with feta.

Image of Grilled Cabbage with White Bean Puree

Recipe Note

Other Recipes You Might Enjoy:

Smoked Mushroom Alfredo

Chipotle Flank Steak with Blue Smoked Slaw

Recipe Highlights and Insights:

This recipe is part of our new Veg Out series, where we focus on vegetable recipes meant for even the most discerning palettes. The combination of smoky grilled veggies and creamy white bean sauce makes this an amazing side or a perfect vegetarian main course.