by Zars Kitchen Admin

Crisp, caramelised and spicy on the outside, soft and sweet on the inside… this harissa spiced cabbage and beans is absolutely divine and is sure to convert any cabbage skeptics out there!

A stunning veggie main course contender in its own right, which would be just lush served with my emerald green, kale garlicky rice, but it’s also perfect as a side dish paired with meat or fish.


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Green cabbage, medium sized
  • Olive oil
  • 2 Leeks, sliced thin
  • 6 Garlic cloves, crushed
  • 5 tbsp Rose harissa paste
  • 350ml Stock
  • 600g Cooked white beans (I used jarred)
  • 1 tbsp Lemon juice
  • Sea salt flakes, ground black pepper and crushed red chilli flakes
  • GARNISH: A sprinkle of chopped fresh parsley


  1. Pre heat the oven to 190C
  2. Cut the cabbage in half through the core, then cut each half into 4 wedges
  3. In a cast iron frying pan on medium high heat, add a little oil then add the cabbage wedges, season with salt.  Cook until slightly charred, turning occasionally, about 5 mins on each side, then transfer to a plate
  4. In the same pan heat up a little more oil, add the leeks and sauté for a few minutes, then add the garlic and cook until everything softens
  5. Stir in the harissa paste then add the white beans, mixing well so everything gets coated then gradually pour in the stock
  6. Season with salt, pepper and chilli flakes to taste, bring to a simmer then nestle the cabbage wedges inside
  7. Bake in the oven, uncovered and turning the wedges half way through, until the cabbage is tender, caramelised and the liquid has mostly evaporated, about 45 mins to an hour
  8. Enjoy!
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