White bean salad with charred cabbage, chimichurri, and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

White bean salad with charred cabbage, chimichurri, and soft-cooked eggs

Vegetarian, Soy-Free, Gluten-Free, Lean & Clean, Dairy-Free

2 Servings, 500 Calories/Serving

20–30 Minutes

Charring turns humble cabbage into a center-plate-worthy star, with a homey white bean salad, bold chimichurri, and a luscious soft-cooked egg.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 pasture-raised organic eggs
  • 1 wedge green cabbage (about ¾ pound)
  • 1 lime
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 3 or 4 sprigs fresh cilantro
  • Sun Basket chimichurri spice blend (granulated garlic - cumin - sweet smoked paprika)
  • ¼ pound cremini mushrooms
  • 2 or 3 cloves peeled fresh garlic
  • 1 cup cooked white beans
  • 3 or 4 celery ribs (about ½ pound total)
  • ¼ cup walnuts
  • 2 tablespoons dried cherries
  • 1 tablespoon sherry vinegar

Nutrition per serving

Calories: 500, Protein: 18g (36% DV), Fiber: 16g (64% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 3.5g (18% DV), Cholesterol: 155mg (52% DV), Sodium: 210mg (9% DV), Carbohydrates: 49g (16% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the eggs

Heat the oven to 425°F.
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, start the cabbage.


Cook the cabbage

  • Keeping the core intact, cut the cabbage in half lengthwise to form 2 wedges. Coat the wedges with 1 to 2 teaspoons oil and season with salt and pepper.
In a large ovenproof frying pan over medium-high heat, add the cabbage wedges, cut sides down, and cook without turning until starting to brown on one side, 3 to 5 minutes. Transfer the pan to the oven and roast until the cabbage is tender on the outside but still slightly firm at the center when pierced with a fork, 8 to 10 minutes.
While the cabbage roasts, prepare the chimichurri and the white bean salad.


Make the chimichurri

  • Working over a small bowl, zest and juice the lime.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
To the bowl with the lime zest and juice, stir in the parsley, cilantro, chimichurri spice blend, and 2 to 3 teaspoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Make the white bean salad

  • Trim the stem ends from the mushrooms; coarsely chop the mushrooms.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the white beans.
  • Trim the ends from the celery. Cut the celery in half lengthwise, then crosswise into ¼-inch-thick slices.
  • Coarsely chop the walnuts.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mushrooms and garlic, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are lightly browned, 2 to 3 minutes. Stir in the beans, season with salt and pepper, and cook until the beans are warmed through, 1 to 2 minutes. Transfer to a medium bowl. Add the celery, walnuts, dried cherries, sherry vinegar, and 2 to 3 teaspoons oil and toss to combine; season to taste with salt and pepper.


Slice the eggs

Cut the eggs in half lengthwise.


Transfer the white bean salad to individual plates and top with the charred cabbage. Spoon the chimichurri over the cabbage and serve with the eggs.