Prepare the cabbage

• Cut the cabbage into wedges and lay them on a baking tray.

Make the Parmesan coating

• In a bowl, mix the olive oil, grated Parmesan, garlic, thyme, salt and pepper.
• Spoon the mixture all over the cabbage wedges, pushing some down between the leaves.

Roast the cabbage

• Roast at 185 °C for about 25 minutes, until tender and golden.

Sauté the vegetables

• Finely dice the carrot and shallots.
• Sauté them in a drizzle of olive oil with fresh thyme until softened.

Cook the butter beans

• Add the drained butter beans and the butter.
• Cook everything together until creamy and warmed through.
• Finish with lemon juice, salt and pepper.

Serve

• Spoon the beans into a bowl, top with the roasted Parmesan cabbage and finish with extra Parmesan.