Loving this dish from Dan Pelosi in NYT Cooking! It takes a few minutes separating the cabbage into strips but well worth it.
Preheat your
oven to 400F. Remove the tough outer leaves and quarter a small green cabbage
through the stem then cut out the triangular shaped core pieces from the four
sections. Slice the quarters crosswise so you end up with half inch chunks,
then separate the leaves with your hands into individual strips.
Place the
strips in a large bowl with a few splashes of olive oil and toss to coat well.
Spread the cabbage out on a parchment lined baking sheet and sprinkle liberally
with salt and pepper. Roast for 20 minutes.
While your
cabbage is in the oven, drain and rinse two cans of white beans. Then, in your
food processor combine a can of drained anchovies, two to three peeled and
coarsely chopped garlic cloves, a big splash of olive oil, and a few shakes of
chili flakes. Pulse until finely minced, then along with the beans mix well in a
large bowl.
When the
cabbage is done add it to the bowl with the beans, toss well and add some more
salt and olive oil if needed. Slide back onto the baking sheet and put back
into the oven for another 20 minutes.
Remove from the
oven and immediately garnish with some coarsely chopped parsley and serve.
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