Charred Cabbage With Kimchi Dressing

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.