SUMMARY: Chef Katie Dixon from Birdy’s Cafe in Mississippi shares her recipe for a favorite Farm to Table dish featuring local vegetables. The dish includes cabbage steaks, butterbean puree, and chimichurri salsa. She starts by slicing and seasoning purple cabbage, then grilling it on medium heat. Meanwhile, she blends butterbeans with pepper, salt, nutritional yeast, lemon juice, and reserved butterbean liquid to make a puree, which forms the dish’s base. To finalize, she creates a salsa with parsley, red wine vinegar, onions, pepper, salt, lime juice, red pepper, and garlic. The grilled cabbage steaks are topped with the salsa and served over the puree.

Farm to Table: Cabbage steaks with butter bean puree

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