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 combined with creamy butter beans and a hint of anchovy umami. It’s a satisfying side or light main that’s easy to prepare and perfect for roasting season.

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, remove the solid core from each piece, then slice each quarter crosswise into 1/2-inch-thick slabs. Separate the slabs into individual ribbons by hand and spread them evenly onto a baking sheet. Season with salt and pepper.
3. Step 3: Roast the cabbage for 15 minutes. 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 anchovy fillets and grate the garlic cloves.
5. Step 5: Add the beans, minced anchovies, grated garlic, crushed red pepper if using, and the remaining 2 tablespoons of olive oil to the roasted cabbage. Toss to coat evenly, then bake for a final 15 minutes. For more caramelization, bake longer as desired.
6. Step 6: Remove from the oven and sprinkle with chopped parsley. Drizzle with additional olive oil, season with salt and pepper, and add a squeeze of lemon if you like. Gently toss to combine and serve warm.

Tips & Variations

• For a deeper flavor, try adding a splash of balsamic vinegar before the final roast.
• If you prefer a milder taste, reduce or omit the crushed red pepper.
• Swap butter beans for cannellini or chickpeas if desired.
• Roast the cabbage until edges are nicely caramelized to enhance sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven until warmed through. Avoid microwaving as it may soften the cabbage too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned butter beans?

Yes, fresh butter beans can be used. If using dry beans, soak and cook them ahead of time until tender before adding them to the recipe.

Is this dish suitable for vegetarians?

This recipe includes anchovies, which are not vegetarian. To make it vegetarian, omit the anchovies and add a splash of soy sauce or miso paste for umami instead.

Roasted Cabbage and Butter Beans Recipe

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★★★★★

4.5 from 78 reviews

This Roasted Cabbage and Butter Beans recipe is a delicious and hearty vegetarian dish that combines tender, caramelized cabbage with creamy butter beans, enhanced by the savory depth of anchovies and the freshness of parsley. Roasted to perfection with olive oil and a hint of garlic and crushed red pepper, it’s a flavorful side or main course that’s simple to prepare and comforting to eat.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium cabbage (about 2 1/2 pounds)
• Salt and pepper, to taste
• 1 lemon (optional)

Beans and Seasonings

• 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

Oils

• 1/4 cup extra-virgin olive oil, plus more for serving

Instructions

1. Preheat the oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the cabbage.
2. Prepare the cabbage: Remove the outer leaves of the cabbage, cut off the stem end, then quarter the cabbage through the core. Remove the solid core from each quarter, then slice the cabbage crosswise into 1/2-inch-thick slabs. Separate these slabs into individual ribbons by hand. Spread the cabbage ribbons on a baking sheet and season evenly with salt and pepper.
3. Initial roasting: Roast the seasoned cabbage ribbons in the oven for 15 minutes to begin softening them.
4. Oil and toss: Remove the baking sheet, drizzle 2 tablespoons of olive oil over the cabbage, and toss to coat all pieces. Return the cabbage to the oven and roast for another 15 minutes to develop flavor and tenderness.
5. Prepare beans and aromatics: While the cabbage roasts, rinse and drain the butter beans. Finely mince the anchovy fillets and grate the garlic cloves to prepare for mixing.
6. Combine ingredients and roast again: Add the drained 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 on the baking sheet. Roast for a final 15 minutes, or longer if you prefer deeply caramelized cabbage.
7. Finish and serve: Remove the dish from the oven and sprinkle generously with chopped parsley. Drizzle with additional olive oil, season with salt and pepper to taste, and add a squeeze of lemon if desired. Toss gently to combine and serve warm.

Notes

• Removing the cabbage core is important for even roasting and ease of eating.
• Anchovies provide a savory umami boost but can be omitted for a vegetarian version.
• Adjust the crushed red pepper to control the heat level according to your preference.
• Lemon juice adds brightness but is optional depending on taste.
• This dish can be served as a side or a light main course.
• Keep an eye on the roasting time if you prefer less or more caramelization.

Keywords: roasted cabbage, butter beans, vegetarian side dish, Mediterranean recipe, healthy roasting, olive oil, anchovy, garlic, caramelized cabbage