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Place a large pan over a medium heat with a little oil. Add the shallots and stir until softened. Stir in the garlic, fennel seeds, the picked thyme and a little lemon zest. Sweat for another couple of minutes, then stir in half the capers and the beans (no need to drain). Stir in the juice of the lemon and keep stirring until the mixture is creamy and the beans are soft – add water as necessary to keep the mixture loose. Stir in a good knob of butter, turn off the heat and season to taste.
Meanwhile place a large frying pan over a high heat with a little oil. Add the cabbage to the pan, one of their cut sides down. When golden on the underside turn to colour the other cut side. Add a knob of butter, the thyme sprigs and salt to the pan. Turn the cabbage from time to time until tender and nicely caramelised all over.
Spoon the beans into a serving dish, top with the cabbages, more capers and Parmesan.