Lime-roasted cabbage with turmeric white bean mash from Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen (page 152) by Justine Doiron

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Notes about this recipe

  • sophie_lfm61y on April 04, 2026

    Pretty good, surprisingly worked well all together and was pretty easy to make. I was not looking forward to having to fry the rice, but it really did add something needed to the dish (added some quinoa to the rice as well because why not). Almond allergy, so subbed sunflower seeds in the bean mash - worked well and was yummy

  • shelbstirr on April 09, 2025

    Alright I was fully prepared to be a hater. I did NOT like the individual components, thought the bean mash had too much nutritional yeast and not enough salt. The crisped PLAIN rice seemed like a crime. But this was actually really good. The flavors of everything came together, a lone lime squeezed on the cabbage is doing a lot of work here. I did sauté the garlic, ginger, turmeric, cumin, and red pepper flakes in a little oil before adding to the mash. It’s honestly still a little weird to be eating something that’s mostly mash. But it’s good, I was looking forward to eating it again today. The crisped rice is not quite as good in leftovers but keeps some texture.

  • paulabee on December 26, 2024

    This dish mostly worked for me, with the exception of the bean mash. I loved this method of roasting cabbage (cut into small pieces), and the limey cabbage w/ crispy rice was a fantastic combination. The bean mash was strange. The blending of raw spices like turmeric and cumin with the beans and almonds gives the mash a slightly gritty quality that I think may have been assuaged by blooming or sauteeing the spices. The soaked almonds don't get smooth in a food processor, which is fine but that also contributed to the sort of rough grittiness. I'll make this again--loved the flavor combo, but I think a smooth, gingery tahini paste would be nice on the plate with the cabbage & rice rather than the bean mash.

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