Roasted Cabbage and Butter Beans
This roasted cabbage and butter beans recipe combines soft, caramelized cabbage with tender butter beans, creating an easy and healthy dish. Perfect as a side or a hearty main.
Ingredients
- 1 medium cabbage (about 2½ pounds)
- Salt and pepper
- ¼ cup extra-virgin olive oil, plus more for serving
- 2 (15-ounce) cans butter beans
- 4 anchovy fillets
- 2 garlic cloves
- ½ teaspoon crushed red pepper (optional)
- ¼ cup roughly chopped parsley, for garnish
- 1 lemon (optional)
Instructions
- Preheat your oven: Set it to 400°F (200°C).
- Prepare the cabbage: Strip off any tough outer leaves, trim the stem, and quarter the cabbage. Remove the core and slice into ½-inch ribbons. Spread the ribbons across a baking sheet, sprinkle with salt and pepper, and arrange in an even layer.
- First roast: Roast the cabbage for 15 minutes. Then drizzle with 2 tablespoons of olive oil, toss to coat, and return to the oven for another 15 minutes.
- Prep the mix-ins: Rinse and drain the butter beans. Mince the anchovies finely and grate or mince the garlic cloves.
- Combine and finish roasting: Add the beans, anchovies, garlic, remaining olive oil, and crushed red pepper (if using) to the cabbage. Toss to evenly coat and roast for 15 more minutes, or longer for deeper caramelization.
- Garnish and serve: Remove from the oven, toss with parsley, and add a final drizzle of olive oil and a squeeze of lemon. Serve warm.
Notes
Optional recipe notes or tips.