Imported from the web

Roasted Cabbage and Butter Beans

Name: Roasted Cabbage and Butter Beans
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium cabbage (Remove outer leaves, stem and solid core; slice into ½-inch slabs and separate into ribbons.); salt (To taste; season the cabbage before roasting and the finished dish.); black pepper (To taste; season the cabbage before roasting and the finished dish.); 0.25 cup extra-virgin olive oil (Use 2 tablespoons before the second roasting and 2 tablespoons for the final roasting; use more for serving.); 2 15-ounce cans butter beans (Rinse and drain; cannellini beans may be substituted.); 4 anchovy fillets (Finely minced; chopped capers may be substituted for a vegetarian version.); 2 garlic cloves (Grated.); 0.5 tsp crushed red pepper (Optional.); 0.25 cup fresh parsley (Roughly chopped, for garnish.); 1 lemon (Optional; add a squeeze of juice at the end.)

Imported by Niki Su on SeeMeCook

Ribbons of cabbage are roasted until sweet and caramelized, then tossed with butter beans, garlic, anchovies and crushed red pepper. Fresh parsley, olive oil and optional lemon brighten this hearty, affordable dish, which can be served as a main course or side dish.

4 servings60 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 medium cabbage (Remove outer leaves, stem and solid core; slice into ½-inch slabs and separate into ribbons.)
salt (To taste; season the cabbage before roasting and the finished dish.)
black pepper (To taste; season the cabbage before roasting and the finished dish.)
0.25 cup extra-virgin olive oil (Use 2 tablespoons before the second roasting and 2 tablespoons for the final roasting; use more for serving.)
2 15-ounce cans butter beans (Rinse and drain; cannellini beans may be substituted.)
4 anchovy fillets (Finely minced; chopped capers may be substituted for a vegetarian version.)
2 garlic cloves (Grated.)
0.5 tsp crushed red pepper (Optional.)
0.25 cup fresh parsley (Roughly chopped, for garnish.)
1 lemon (Optional; add a squeeze of juice at the end.)

Steps

1
Heat the oven to 400°F (200°C).
2
Remove the cabbage’s outer layer of leaves and cut off the stem end. Cut the cabbage into quarters through the core, cut out the solid core from each piece, and slice each quarter crosswise into ½-inch-thick slabs. Separate the slabs with your hands into individual ribbons.
3
Spread the cabbage ribbons onto a baking sheet and season with salt and pepper.
4
Roast the cabbage for 15 minutes.
5
Drizzle the cabbage with 2 tablespoons of the olive oil and toss to coat evenly.
6
Return the cabbage to the oven and roast for another 15 minutes.
7
Meanwhile, rinse and drain the butter beans. Finely mince the anchovies and grate the garlic.
8
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.
9
Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further.
10
Remove the cabbage mixture from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, and season with salt and pepper.
11
Add a squeeze of lemon, if desired, and gently toss to combine. Serve warm.

Notes

If butter beans are unavailable, cannellini beans are a suitable, though smaller, substitute. For a vegetarian alternative, use a few tablespoons of chopped capers in place of the anchovies. The source does not specify an amount of additional olive oil for serving or a longer roasting time for extra caramelization.