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This crispy lime cabbage recipe is the full meal, truly. I was craving a piled-high bowl of my favorite veg (naturally) but I knew I couldn’t just eat a pan of crispy cabbage and call it dinner. That’s how this crispy lime cabbage and turmeric white bean mash came about. Yes, it’s beans again (collective sigh), but beans in a fun, new way! This meal is one of my best ways to get all the protein, carbs and fat you need in a lunch or dinner (plus vegetables!), but in a really easy and delicious bowl. For as many components as this bowl has, it’s surprisingly low-maintenance, and the textures and flavors you’ll get in return are insane. Take the time to prep this meal and you’ll understand where my obsession with cabbage comes from, it runs deep 😉
Table of contents
- Ingredients you will need for this crispy lime cabbage and turmeric white bean mash
- Let’s talk about the turmeric mash
- How do you make the turmeric white bean mash?
- The best way to make crispy cabbage
- How to make the crispy rice for this crispy lime cabbage
- Looking for other plant-based dinners?
Ingredients you will need for this crispy lime cabbage and turmeric white bean mash
While there are a few ingredients here, the recipe process is very simple. Don’t be afraid by the amounts, it all comes together in perfect harmony 🙂
Ingredients for the crispy cabbage
- 1smallhead of cabbagered or green, or a combination of the two!
- 1-2tbspolive oil
- 1limefor juicing
- Kosher salt to taste
What you need for the turmeric white bean mash
- 1/2cupraw almonds
- 1/2cupnutritional yeast
- 1handfulcilantro,rough stems removed
- 2clovesgarlic
- 1″knobgingersliced
- 1/2tspeach of Aleppo pepper, cumin, red pepper flakes
- 1/2heaping tspground turmeric
- 2tbspapple cider vinegar
- 115 oz.can of white beans,drained and rinsed
- 1/2tspkosher salt, plus more to taste
For the crispy rice
- 1cupshort grain white rice,uncooked, sticky rice works best for this method
- Olive oil as needed
Optional garnish
- Fresh mint or basil
Let’s talk about the turmeric mash
The turmeric mash here is less of a smooth dip, and more of a chunky, mixable base for the crispy lime cabbage. It does the job of both a salad dressing and a hummus in one. When you mix this mash together with the crispy cabbage, the natural sweetness of the cabbage and juice from the lime melds together with the smooth mash and you get this natural dressing, while still having a very hearty component to the meal.
I like to enjoy the turmeric mash as a wide swipe at the bottom of your plate or bowl, but it also works amazingly well just piled on top. How you serve it is up to you, but the flavor will always be fantastic.
How do you make the turmeric white bean mash?
The other great part of the turmeric mash is that it is easy to make. You just need to prep the almonds for a few minutes, and then everything is an easy blend.
So begin by soaking the almonds in boiling hot water for 5 minutes. Add the nutritional yeast, cilantro, garlic, ginger, spices and apple cider vinegar to a food processor. Drain the almonds and add them to the food processor with an additional 1/2 cup of water. Pulse until roughly ground, then add the beans, season with salt and process until smooth. Set aside and start the other parts of the recipe!
The best way to make crispy cabbage
Crispy cabbage is one of my all-time favorite vegetables. Cabbage is naturally juicy and sweet, and it really doesn’t get the love it deserves. It’s so versatile. You can braise it, roast it, charr it on the grill, and of course, crisp it in the oven.
This crispy lime cabbage is really only crisp on the edges, and you allow the other half of the cabbage to stay soft and pliable. The best way to make this cabbage is to slice it thin, toss in olive oil and salt and roast at 400°F for 20-22 minutes, your oven will do the rest!
How to make the crispy rice for this crispy lime cabbage
It’s crispy on crispy – AKA a love story. The crispy rice here is very simple, you just add it to a pan with a good coating of olive oil and let it sizzle on medium heat, undisturbed, for 5-7 minutes or until golden brown. This will feel like a loooong time, but it’s worth it!
I’ve found only short-grain sticky rice works best for this application, so keep that in mind while adding it to this crispy lime cabbage bowl!
Looking for other plant-based dinners?
Here are a few that I’ve been loving!
Delicata Squash Cavatelli
This recipe is a quick weeknight pasta that comes out creamy, bright and absolutely delicious. It's easy to make, none of the ingredients are surprises, and you're left with a unique pasta sauce you'll want to eat for days. The tomatoes bring the flavor, the squash brings the texture and a good olive oil brings it all together.
Check out this recipe
Lemony Rice Salad with Winter Vegetables
This rice salad is half rice, half crispy, crunchy, bright and delicious winter vegetables. Add in crispy tempeh and a bright, acidic shallot dressing, and it becomes an easy, prep-able, full meal in no time.
Check out this recipe
Harissa-Simmered Artichokes on Toast
It has come to my favorite time of year – and that is simmer season. The time where I let everything slow-simmer in my favorite sauces, and this harissa-simmered artichoke recipe is the perfect example. It's easy to make, the perfect texture and filled with subtle smokey flavor. Serve it on toast and it is absolute heaven. Even if you don't like canned artichokes, this toast will change your mind!
Check out this recipe
And that’s it for this crispy lime cabbage!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Crispy Lime Cabbage & Turmeric White Bean Mash
5 from 9 votes
This is the plant-based meal of my dreams. It is packed with flavor, protein, deliciously sweet-and -acidic vegetables (lime cabbage is a dream) and paired with my favorite carb. Skip the crispy rice step to make this an easy dinner, or go the extra mile to get all the textures and flavors in one place.
Print Recipe Pin Recipe
Prep Time:30 minutes mins
Cook Time:20 minutes mins
Total Time:50 minutes mins
Course: Main Course
Cuisine: Fusion, North African
Keyword: almonds, beans, cabbage, rice, turmeric
Servings: 4 servings
Equipment
1 chef's knife
2 sheet pans
1 large sauté pan
Ingredients
For the crispy cabbage
- 1 small head of cabbage red or green, or a combination of the two!
- 1-2 tbsp olive oil
- 1 lime for juicing
- Kosher salt to taste
For the turmeric white bean mash
- 1/2 cup raw almonds
- 1/2 cup nutritional yeast
- 1 handful cilantro rough stems removed
- 2 cloves garlic
- 1" knob ginger sliced
- 1/2 tsp each of Aleppo pepper, cumin, red pepper flakes
- 1/2 heaping tsp ground turmeric
- 2 tbsp apple cider vinegar
- 1 15 oz. can of white beans drained and rinsed
- 1/2 tsp kosher salt plus more to taste
For the crispy rice
- 1 cup short grain white rice uncooked, sticky rice works best for this method
- Olive oil as needed
For garnish
- Fresh mint or basil
Instructions
Preheat the oven to 400°F.
Thinly slice the cabbage and scatter it onto two baking sheets. Drizzle with olive oil and season with salt. Toss to coat. Roast in the oven at 400°F for 20-22 minutes or until the edge pieces are golden brown and beginning to crisp.
While the cabbage is roasting, begin cooking your rice according to package instructions. I like to use a rice cooker for this to keep everything simple.
For the white bean mash, begin by soaking the almonds in boiling hot water for 5 minutes. Add the nutritional yeast, cilantro, garlic, ginger, spices and apple cider vinegar to a food processor. Drain the almonds and add them to the food processor with an additional 1/2 cup of water. Pulse until roughly ground, then add the beans, season with salt and process until smooth. Set aside.
At this time the rice should be done. To make it crispy, put a sauté pan on medium heat and add a generous glug of olive oil. Add in the rice in one even layer and lightly smash it down. Cook, undisturbed for 5-7 minutes or until the rice is deeply golden on the bottom. Cut it into big chunks and remove from the pan.
When the cabbage is done roasting, cover with a squeeze of lime juice and toss.
To plate, start with a scoop of the turmeric mash, add a pile of the lime cabbage and then break the crispy rice over top. Sprinkle with chopped mint or basil and enjoy!
