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Place the (already cooked) beans in a pan with their cooking water, add a little more water so they are just submerged. Add salt, a few sprigs of thyme, dash of olive oil and some lemon peel, Bring to the boil and simmer until really, really soft and creamy, add water as necessary. Remove thyme stalks and lemon peel then blend smooth in a fast blender
Pre heat a large pan on a medium heat. Drizzle the cabbages with oil and salt, then add to the pan. Turn the cabbages when golden on the underside, add the butter, a little lemon zest, juice of 1 lemon, capers, fennel seeds, more thyme and cover. Cook out for around 10 mins until the cabbage is completely tender
Spoon the bean purée into bowls, top with the cabbage, capers, pan juices & chopped parsley