Mondat to Friday: 9:00am - 22:00pm
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Cabbage is that rare vegetable that’s equally marvelous raw or cooked. Here it’s roasted to a frizzled crisp, rendering it sweet and tender with blistered edges. The accompanying kimchi dressing is out to prove there’s no such thing as too much cabbage. Its bright, fizzy intensity hacks through the creamy tahini and starchy white beans, making every bite a sensorial delight. Round this out with slices of toasted sourdough to swipe through every last bit of dressing if you’d like.
4 servings
½
1
½
1
⅓
1
5
⅓
1
¼
¼
Place a rack in lower third of oven; preheat to 450°. Toss ½ small head of green or savoy cabbage (about 1 lb.), cored, cut into 3″ pieces, one 15.5-oz. can butter beans or other large white beans, rinsed, ¼ cup extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt on a rimmed baking sheet until cabbage leaves are separated and evenly coated. Roast until cabbage is tender and charred in spots, 25–35 minutes.
Meanwhile, whisk ⅓ (packed) cup finely chopped drained Napa cabbage kimchi, plus 2 Tbsp. kimchi juice, 1 tsp. sugar, 3 Tbsp. fresh lemon juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ¼ cup extra-virgin olive oil in a small bowl to combine. Set kimchi dressing aside.
Vigorously whisk ⅓ cup tahini, remaining 2 Tbsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ⅓ 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 (it doesn’t have to be even). Spread reserved tahini sauce over a platter and drizzle remaining kimchi dressing over. Pile cabbage and beans on top, then scatter 1 large jalapeño, thinly sliced, ¼ cup coarsely torn dill, and ¼ cup coarsely torn parsley over.
Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature and stir before using.
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