Roasted Cabbage and Butter Beans
Published Sept. 21, 2025
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
Nutritional analysis per serving (4 servings)
439 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 17 grams dietary fiber; 11 grams sugars; 19 grams protein; 1260 milligrams sodium
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 :)
Add shallot and mushrooms to cabbage in the beginning. Add the quartered lemons to pan at some point. Added walnuts with the beans and both anchovies and capers. One can of cannellini beans was sufficient for me. Tasty inexpensive keeper.
Aren’t butter beans another name for limas?
@john golden, Camden Maine No, butter beans are larger, flatter, and yellower than Lima beans and more… buttery.
@john golden, Camden Maine If you want to sub something for the butter beans, I tried pinto beans and it turned out well.
Loved this recipe second time around. A mix of green and (in my case less) red cabbage made it pretty. Served it this time with grated parmesan, plus roasted grape tomatoes that I need to use up—roasted on top oven rack during last 20-25 minutes with some olive oil, salt and pepper, and dried oregano. The contrast was nice and the tomato went great with the crusty bread.