Roasted Cabbage + Butter Beans

I was so impressed with how simple, delicious (and cheap!) this recipe was, I shared it with three friends and left a comment on the NYT cooking website.

What a great use of a humble green cabbage and a can of beans! I was out of anchovies and instead used 1-2 tsp of capers. Turned out perfect …. and vegetarian!

Original Recipe from Dan Pelosi @NYT Cooking

15 min prep | 45 min Total

Ingredients:

• 1 medium green cabbage (about 2lbs)

• 2 (15-oz) cans butter beans

• 4 anchovy filets (or 2 tsp capers, drained and rinsed)

• 2 garlic cloves, grated

• 1/2 tsp red pepper flakes

• 1/4 cup chopped parsley

• 1 lemon + zest

• Salt + Pepper + Olive Oil

Instructions:

1. Preheat oven to 400 degrees.

2. Prepare green cabbage:

   • Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core, then cut out the solid core from each piece. Slice each piece crosswise into ½-inch-thick slabs, then separate them with your hands into individual ribbons. Spread the ribbons onto a lined baking sheet and season with salt and pepper.

3. Roast the cabbage for 15 minutes. Then, drizzle the cabbage with 2 tablespoons olive oil and toss to coat. Roast for another 15 minutes.

4. Meanwhile, rinse and drain the butter beans. Finely mince the anchovies and grate the garlic. Toss beans, anchovies, garlic, chili flakes and 2 tablespoons olive oil in a bowl.

5. Add the bean mixture to the roasted cabbage and toss to coat evenly. Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further.

6. Remove the cabbage from the oven. Sprinkle with the chopped parsley and lemon zest, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon. Gently toss to combine. Serve warm.