We had half of a medium green cabbage in our fridge, and we tried this recipe featuring Sicilian flavors: https://cooking.nytimes.com/recipes/1027365-roasted-cabbage-and-butter-beans?unlocked_article_code=1.GVE.83ft.KgNNjUppQSZc&smid=ck-recipe-iOS-share. This was a surprisingly delicious and complex recipe; definitely a keeper.
Our modifications: first, we halved the recipe as follows: 1/2 medium cabbage (see Note below), 1 Tbsp avocado oil (for roasting) 2+ Tbsp olive oil (for sauteeing and drizzling), 13.5 oz cannellini beans (rinsed and drained), 1 garlic clove (microplaned), 1/4 tsp crushed red pepper, and juice from 1/2 medium lemon. The next time, we’ll also include 2 Tbsp minced parsley.
Second, we preheated the oven to 425 (multirack convection) instead of 400. After coring the cabbage and cutting into 1/2” slices, we placed them into a large mixing bowl, drizzled 1 Tbsp avocado oil, and tossed together. We placed the sliced cabbage on 3 foil-lined rimmed baking sheets and roasted for 20 mins (until edges were browned).
Third, at that point we took the roasted cabbage out of the oven and placed the slices back in the large mixing bowl. We then heated a large nonstick frying pan with 2 Tbsp olive oil, added 1 tsp anchovy paste (which is the equivalent of 2 anchovy fillets), microplaned garlic, and crushed red pepper. We sauteed on medium until fragrant, then folded in the roasted cabbage.
Finally, we sauteed the cabbage with the bean and anchovy mixture. We then drizzled with olive oil and juice from 1/2 fresh lemon. We didn’t have parsley, so we garnished with minced scallion greens. (Oct. 2026)
Note: Given that half a medium cabbage yielded enough for 3 baking sheets, we are skeptical we could ever make the full recipe (which calls for a full head of cabbage).
