Preheat the oven to 425F. Cut the cabbage and onion into wedges (no more than about 2 inches on the thick end for the cabbage, an inch for the onion), spread out on a parchment-lined sheet, drizzle with oil and sprinkle with salt, and roast for 20-30 minutes, or until deep golden and getting dark and crispy on the edges. (Alternatively, chop the cabbage into 1-inch pieces to roast, and caramelize the onion on the stovetop after toasting the spices.)

Toast the spices in a dry skillet, then grind in a mortar and pestle or spice mill. Put about a tablespoon of oil into the skillet. (The original recipe instructs to caramelize a thinly sliced onion here for the salad, but we have it in the oven with the cabbage… you could do it on the stovetop instead, if you like.) Add the beans and spices and warm them through.

In a wide, shallow bowl, combine the herbs with the remaining oil and vinegar, then toss in the beans, and chop and stir in the cabbage and onions. Sprinkle with more fresh herbs, if you like. Serve warm, or refrigerate and serve cold.

Serves 2 as a main, 4 as a side.