Name: Roasted Cabbage and Butter Beans Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 medium cabbage (about 2 1/2 pounds); 2 (15-ounce) cans butter beans, rinsed and drained; Salt and pepper, to taste; 1/4 cup extra-virgin olive oil, plus more for serving; 4 anchovy fillets, finely minced; 2 garlic cloves, grated; 1/2 teaspoon crushed red pepper (optional); 1/4 cup roughly chopped parsley, for garnish; 1 lemon (optional, for squeezing over)

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Introduction

This roasted cabbage and butter beans dish is a flavorful, hearty side that combines tender caramelized cabbage with creamy butter beans and a savory anchovy-garlic punch. It’s a simple yet elegant way to elevate humble ingredients into a satisfying vegetable dish.

A green plate holds a warm mixture of roasted cabbage and large white beans. The cabbage is light yellow and green with some brown, crispy edges, scattered throughout. The beans are smooth and oval, mixed evenly with the cabbage. Small pieces of green herbs are sprinkled on top, adding a fresh touch. A silver fork rests on the right side of the plate with some beans on it. In the top left corner of the plate, there is a small lemon wedge. The plate is placed on a white marbled surface with a piece of rustic bread and crumbs on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium cabbage (about 2 1/2 pounds)
Salt and pepper
1/4 cup extra-virgin olive oil, plus more for serving
2 (15-ounce) cans butter beans
4 anchovy fillets
2 garlic cloves
1/2 teaspoon crushed red pepper (optional)
1/4 cup roughly chopped parsley, for garnish
1 lemon (optional)

Instructions

Step 1: Heat the oven to 400 degrees Fahrenheit.
Step 2: Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core and remove the solid core from each piece. Slice each quarter crosswise into 1/2-inch-thick slabs, then separate them into individual ribbons by hand. Spread the ribbons evenly on a baking sheet and season with salt and pepper.
Step 3: Roast the cabbage for 15 minutes. Drizzle with 2 tablespoons of olive oil, toss to coat, then roast for another 15 minutes.
Step 4: While the cabbage roasts, rinse and drain the butter beans. Finely mince the anchovy fillets and grate the garlic cloves.
Step 5: Add the butter beans, minced anchovies, grated garlic, crushed red pepper if using, and the remaining 2 tablespoons of olive oil to the baking sheet with the roasted cabbage. Toss to coat everything evenly, then return to the oven for a final 15 minutes or longer if you prefer a deeper caramelization.
Step 6: Remove from the oven and sprinkle with chopped parsley. Drizzle with extra olive oil, season with salt and pepper to taste, and add a squeeze of lemon if desired. Gently toss again and serve warm.

Tips & Variations

For a milder flavor, omit the anchovies and add a splash of soy sauce or miso paste for umami.
Try adding other hearty beans like cannellini or chickpeas if you prefer.
Roast the cabbage longer for extra caramelization and a sweeter flavor.
Garnish with toasted breadcrumbs or nuts for added texture.

Storage

Store leftover roasted cabbage and butter beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The flavors may deepen after a day, making it even better the next day.

How to Serve

A dark green plate holds a dish with two main layers: the bottom layer is a mix of light green to golden brown cooked cabbage pieces with some crispy browned edges, while the top layer consists of large, smooth, off-white beans scattered evenly. There are small green herb leaves mixed throughout, adding a fresh color pop. A silver fork rests on the right side of the plate, holding some beans. A lemon wedge with bright yellow skin and pale flesh is placed near the upper left edge of the plate. Pieces of crusty brown bread are partially visible in the top right corner, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned butter beans?

Yes, you can substitute fresh butter beans if they are in season. Cook them until tender before adding to the recipe since fresh beans take longer to soften than canned.

What can I substitute for anchovy fillets if I don’t like fish?

If you prefer not to use anchovies, try substituting with a teaspoon of soy sauce or a small amount of miso paste to add a similar savory depth without fish flavor.