Description
This vibrant and hearty Roasted Cabbage and Butter Beans recipe features tender caramelized cabbage ribbons combined with creamy butter beans, anchovies, garlic, and a touch of heat from crushed red pepper. Roasted to perfection in the oven, this dish is garnished with fresh parsley and a squeeze of lemon for a bright, savory finish. It makes a flavorful and nutritious side or light main course, perfect for those looking to enjoy a wholesome vegetable-forward meal.
Ingredients
Scale
Vegetables and Beans
- 1 medium cabbage (about 2 1/2 pounds)
- 2 (15-ounce) cans butter beans, rinsed and drained
Seasonings and Oils
- 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)
Finishing Touches
- 1/4 cup roughly chopped parsley, for garnish
- 1 lemon (optional, for squeezing over)
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the cabbage.
- Prepare Cabbage: Remove the outer leaves of the cabbage, then cut off the stem end. Slice the cabbage into quarters through the core and remove the solid core from each quarter. Cut each quarter into 1/2-inch-thick slabs, then separate the slabs into individual ribbons by hand. Spread the cabbage ribbons evenly on a baking sheet and season with salt and pepper.
- Initial Roasting: Roast the cabbage in the preheated oven for 15 minutes to start softening and caramelizing the leaves.
- Toss with Oil and Roast Again: Drizzle the cabbage with 2 tablespoons of olive oil and toss to coat evenly. Return to the oven and roast for an additional 15 minutes.
- Prepare the Butter Bean Mixture: While the cabbage roasts, rinse and drain the butter beans. Finely mince the anchovy fillets and grate the garlic cloves. In a bowl, combine the butter beans, minced anchovies, grated garlic, crushed red pepper if using, and the remaining 2 tablespoons of olive oil.
- Combine and Final Roast: Take the cabbage out of the oven and add the butter bean mixture to it. Toss well to combine and spread out evenly on the baking sheet. Bake once more for a final 15 minutes, or longer if you prefer your cabbage more caramelized and tender.
- Finish and Serve: Remove from the oven and sprinkle chopped parsley over the top. Drizzle with additional olive oil, season with salt and pepper to taste, and add a squeeze of lemon juice if desired. Toss gently to combine and serve warm.
Notes
- Use fresh parsley for the brightest flavor, though fresh cilantro can be substituted if preferred.
- If you want to keep the dish vegan, omit the anchovies and increase garlic and crushed red pepper slightly for additional flavor.
- Adjust roasting times depending on your oven and your preferred cabbage texture — longer for more caramelization and softer texture.
- Serve this dish as a hearty side or a vegetarian main by pairing with crusty bread or cooked grains like farro or quinoa.
- For a nuttier flavor, you can drizzle a bit of toasted walnut or pumpkin seed oil instead of olive oil at the end.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: Roasted cabbage, butter beans, vegetarian side dish, Mediterranean recipe, healthy vegetables, oven roasted, anchovies, garlic, parsley
