Kolstekt Kål Med Kimchidressing

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1. 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.
2. 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.
3. 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.
4. 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.