Yeah, I know. No one gets excited at the thought of cabbage. But hear me out. What if the cabbage was charred to a caramelized goodness and tossed with a tangy kimchi sauce and butter beans for heft? I never thought I’d say this about cabbage, but I could eat this every day. Adapted from Bon Appetit, I recommend jarred butter beans for this recipe as the quality makes all the difference.
- 1/2 small head of cabbage, cored and cut into 3-inch pieces
- 1 15-ounce jar or can butter beans or other large white beans, drained and rinsed
- 1/3 cup olive oil, divided
- 3 teaspoons salt
- 1/2 cup finely chopped drained kimchi, plus 2 tablespoons kimchi juice
- 1 teaspoon sugar
- 5 tablespoons lemon juice, divided
- 1/3 cup tahini
- 1 jalapeno, sliced
- 1/4 cup chopped dill
- 1/4 cup chopped parsley
- Place a rack in the lower third of the oven; preheat to 450F degrees. Toss cabbage, beans, 1/4 oil, and 2 teaspoons salt on a rimmed baking sheet until cabbage leaves are separated and coated with oil. Roast until cabbage is tender and charred in spots, 30-35 minutes.
- Whisk kimchi, kimchi juice, sugar, 3 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 2 tablespoons oil in a small bowl to combine. Set kimchi dressing aside.
- Whisk tahini, remaining 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/3 cup water in a medium bowl until light and creamy. Set tahini sauce aside.
- Spoon half of reserved kimchi dressing over roasted cabbage and beans and toss gently to coat. Spread reserved tahini sauce over a platter and drizzle remaining kimchi dressing over. Pile cabbage and beans on top, and garnish with jalapeno, dill, and parsley on top.