Roasted Cabbage and Butter Beans

Name: Roasted Cabbage and Butter Beans
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4 servings
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)

By Dan Pelosi

Published Sept. 22, 2025

Roasted Cabbage and Butter Beans — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 1 hour
Prep Time: 5 minutes
Cook Time: 55 minutes
Rating: (0)
Comments: Read comments

Ribbons of cabbage are roasted until they are sweet and caramelized then tossed with butter beans, garlic and anchovies and finished with fresh parsley; the details make this dish surprisingly flavorful for such a simple ingredient list. An easy and affordable way to get dinner on the table, this recipe makes a hearty main dish served with hunks of crusty bread, or a hardworking side dish next to your favorite protein. If you cannot find butter beans, cannellini beans make a perfect (though smaller) substitute. If you are seeking a vegetarian alternative, a few tablespoons of chopped capers make a great substitute for the flavor that the anchovies add.

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Ingredients

Yield:4 servings

1medium cabbage (about 2½ pounds)
Salt and pepper
¼cup extra-virgin olive oil, plus more for serving
2(15-ounce) cans butter beans
4anchovy fillets
2garlic cloves
½teaspoon crushed red pepper (optional)
¼cup roughly chopped parsley, for garnish
1lemon (optional)

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 400 degrees.
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 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 baking sheet and season with salt and pepper.
Step 3
Roast the cabbage for 15 minutes. Drizzle the cabbage with 2 tablespoons olive oil and toss to coat, then roast for another 15 minutes.
Step 4
Meanwhile, rinse and drain the butter beans. Finely mince the anchovies and grate the garlic.
Step 5
Add the beans, anchovies, garlic, crushed red pepper (if using) and the remaining 2 tablespoons olive oil 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.
Step 6
Remove the cabbage from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon, if that suits you; gently toss to combine. Serve warm.