Heat a large stock pot or Dutch oven over medium heat. While the pot is heating up, prepare the cabbage, shallot, and garlic. Remove and discard the core of the cabbage half, than cut it into 4 wedges. Finely chop each wedge. Set the cabbage aside then finely chop your shallot and mince your garlic.

Once your pot has come to temperature, add the vegan butter. Once it melts, add the shallot. Cook, stirring regularly, until it is translucent (about 3-4 minutes). Add the garlic and thyme leaves and cook for about a minute, stirring regularly. Add the cabbage and a large pinch of salt and stir everything together. Cook the cabbage, stirring every 2-3 minutes, until it is caramelized and golden brown. If at any point it seems to be sticking to the bottom of your pot, add a splash or two of water. The caramelization process will take about 25-30 minutes total.

While the cabbage is cooking, cook your capellini according to the package instructions. Before you drain the pasta, make sure to reserve a cup of the pasta water. 

Add the caramelized cabbage to the cooked and drained capellini along with 1/4 cup of the pasta water, 1 teaspoon of lemon zest, 2 teaspoons of lemon juice, the minced parsley, and the white beans. Toss everything together. If it seems too dry or too hard to bring together, add more pasta water as needed. Taste the pasta and add salt as needed.

Serve topped with minced parsley if you like and a lemon wedge on the side!