Roasted Cabbage & Butter Beans

Ingredients

1 medium cabbage, about two and a half pounds.

Salt and pepper.

1/4 a cup of extra virgin olive oil, plus more for serving.

2 15-ounce cans of butter beans.

4 anchovy fillets or fillets.

2 garlic cloves.

1/2 a teaspoon of crushed red pepper, optional.

1/4 cup of roughly chopped parsley for garnish.

1 lemon, optional.

Heat the oven to 400 degrees. 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 half-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. Roast the cabbage for 15 minutes. Drizzle the cabbage with two tablespoons of olive oil and toss to coat, then roast for another 15 minutes. Meanwhile, rinse and drain the butter beans. Finally, mince the anchovies and grate the garlic. Add the beans, anchovies, garlic, crushed red pepper, if using, add the remaining two tablespoons of 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. 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 and serve warm.