Roasted Cabbage and Butter Beans
Published September 21, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium cabbage (about 2 ½ 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)
Nutritional analysis per serving (4 servings)
63 grams carbs; 3 milligrams cholesterol; 453 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 19 grams fiber; 1270 milligrams sodium; 20 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
We are vegetarian so substituted capers for anchovies. Generous amounts of pepper and salt and lemon juice make this a weeknight winner. Will make again.
SO good! A perfect use for the Rancho Gordo Royal Corona beans I had in the fridge. I added about 6 oz of penne, and a couple tablespoons of Parmesan, because I wanted to use those things up.
@Katie F. I use kelp powder as a replacement for anchovies or fish sauce needs. Works like a charm :)
A rare Friday night on my own, meant that I got to cook what I wanted for dinner on this cold winters evening. Not being a lover of anchovies, I substituted some capers, which gave a nice pop of salty goodness. I added a squeeze of lemon at the end and felt that it really lifted the dish. I halved the recipe, except for the cabbage - I used a 1/4 of a reasonably large Savoy Cabbage - and felt that it was the right ratio of cabbage to beans. It has given me a large bowl for dinner and leftovers to boot! Will definitely make this again
Needs more oil that recipe states so beans don’t come out dry, otherwise excellent!! Used the whole can of anchovies.
A keeper for sure. Delicious and healthy. I used the whole can of anchovies, because what was I going to do with the half can of leftover - don’t regret this choice at all. Used dried parsley instead of fresh. Juice of two whole lemons was a nice touch. Served with a crusty bread, it was a complete meal.