Marry Me Cabbage & Beans

Marry Me Cabbage & Beans Marry Me everything, from chicken to tofu has become wildly popular, and with my love for cabbage, creating a Marry Me Cabbage just made sense. The cabbage is roasted until smoky and tender, then nestled into a rich, ultra creamy tomato sauce with hearty beans. The

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1.Soak the cashews in enough hot water to cover for 30 minutes.

Step 2

2.Drain and rinse the cashews before adding them to a blender along with the salt & water. Blend until completely smooth and creamy.

Step 3

Note about Cream

Step 4

1.Prepare the cabbage by discarding the first few outer layers if they are dirty or torn. Cut the cabbage in half, then cut each half into wedges (you should have about 6 wedges total). Carefully trim away as much of the hard stem as possible without removing it completely, as it will help hold each wedge together.

Step 5

2.Place the wedges on their sides on a lined baking dish. Drizzle with oil and season with salt and pepper to taste, making sure to season both sides. Bake at 400°F for 22 minutes, flipping halfway through. If the cabbage is not fully tender, continue baking for an additional 10 minutes. Set aside.

Step 6

3.While the cabbage is roasting, prepare the Marry Me sauce. In a large pan over medium-low heat, add the oil from the sun-dried tomatoes and the butter. Once heated, add the garlic, red chili flakes, and oregano. Cook until fragrant, about 2 minutes.

Step 7

4.Add the miso and tomato paste, mixing until fully incorporated. Stir in the chopped sun-dried tomatoes. Pour in the broth and cashew cream, and mix well. Allow the sauce to heat through before adding the grated vegan Parmesan. Stir until the cheese is fully melted.

Step 8

5.Add the butter beans and mix well. Once the cabbage is finished cooking, nestle the wedges into the sauce. Spoon the sauce and beans over the cabbage. Continue cooking until everything is heated through. Garnish with freshly chopped basil and serve.

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