Roasted Cabbage with Rio Zape Beans and Mushrooms

This is food writer Allison Robicelli’s technique for cabbage wedges; we think they're an ideal match with a bowl of perfectly cooked Rio Zapes 

  • 500g whole white button mushrooms

  • 6 cloves garlic, sliced

  • 1½ tablespoons plus 60ml olive oil (divided use)

  • Salt and freshly ground black pepper

  • 1 whole cabbage, sliced into thick wedges

  • Half of a lemon

  • 400g cooked Rio Zape beans, warmed

Serves 2 to 4

  1. Wipe mushrooms clean and place in a large oven-proof pot; add the garlic and 1½ tablespoons oil, tossing to coat. Place a crumpled piece of parchment/baking paper 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.

  2. 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.

  3. Serve cabbage wedges alongside warm beans and mushrooms.