Roasted Cabbage and Butter Beans Recipe

Introduction

Roasted Cabbage and Butter Beans is a simple, flavorful dish that brings out the natural sweetness of cabbage paired with creamy butter beans. Enhanced with anchovies and a touch of garlic, it makes a perfect hearty side or light main.

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

1. Step 1: Heat the oven to 400 degrees Fahrenheit.
2. 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, then remove the solid core from each piece. Slice each quarter crosswise into 1/2-inch-thick slabs, then separate the slabs into individual ribbons with your hands. Spread the cabbage ribbons evenly on a baking sheet and season with salt and pepper.
3. Step 3: Roast the cabbage for 15 minutes. Then drizzle with 2 tablespoons of olive oil, toss to coat, and roast for another 15 minutes.
4. Step 4: Meanwhile, rinse and drain the butter beans. Finely mince the anchovies and grate the garlic cloves.
5. 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 roasted cabbage. Toss everything together evenly, then return to the oven and bake for a final 15 minutes, or longer if you prefer the cabbage more caramelized.
6. Step 6: Remove from the oven. Sprinkle with chopped parsley, drizzle with extra olive oil, season with salt and pepper, and add a squeeze of lemon if desired. Gently toss to combine and serve warm.

Tips & Variations

• For a meatier flavor, try adding a few anchovy fillets as directed but adjust to taste since they add a salty, umami depth.
• If you prefer a bit of heat, include the optional crushed red pepper or swap for a pinch of smoked paprika.
• Serve this dish with crusty bread to soak up the flavorful juices or add toasted nuts for extra texture.

Storage

Store leftover roasted cabbage and butter beans in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. Avoid overheating to keep the cabbage tender but not mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned butter beans?

Yes, you can use cooked fresh butter beans. Simply cook them until tender before adding them to the roasted cabbage to ensure they heat evenly in the oven.

Is this dish suitable for vegetarians?

The recipe includes anchovies, which are not vegetarian. To make it vegetarian, omit the anchovies and consider adding a splash of soy sauce or miso for umami flavor instead.