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Green or Savoy Cabbage, medium

3 tbsp olive oil

tsp italian seasoning

½ tsp salt

¼ tsp black pepper

tsp smoked paprika

2 cups cooked cannelini or other white beans, mostly drained

tbps olive oil

½ onion

2 ribs celery

½ cup chicken stock

½ cup sundried tomatoes, chopped

½ cup white balsalmic vinegar

½ cup parsley

1 garlic clove, minced

1 tsp red pepper flake

chopped walnuts

parmesan cheese

mushroom gremolata (thyme garlic lemon zest parsley)

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1. mix the sundried tomatoes with vinegar and let soak for 30 minutes or longer.

2. mix 3 tbsp olive oil with italian seasoning, salt, pepper, and smoked paprika.

3. cut the cabbage into 6 wedges, trimming the core but leaving some so that the leaves do not fall apart. spoon the seasoning mixture onto the cut sides of the wedges, allowing it to flow down between the leaves. arrange in a baking dish, sheet pan, or large skillet. Preheat the oven to 450 degrees.

4. Meanwhile heat the olive oil over medium heat in a medium sauce pan.

5. add onion and celery and sautee until the onion and celery are soft. do not brown them too much.

6. add the beans and chicken stock and bring to a simmer. simmer briefly, for about 5 minutes.

7. remove from heat and puree the beans

8. Roast the cabbage in the oven for 30 miutes, checking at 20 minutes.

9. Mix the sundried tomato mixture with the parsley, garlic, red pepper flake and tbsp olive oil. season with salt and pepper.

10. Plate by first putting down the bean puree, then a roasted cabbage wedge, then sprinkling with the sundried tomato mixture. finally top with walnuts and parmesan cheese.

Serve with Mushroom Gremolata