Place beans in a large bowl and cover with cold water. Let soak over night. Drain and rinse when ready to use. If using canned beans, skip this part. Rinse and drain the canned beans.
Preheat oven to 350 F.
Wash the cabbage and slightly trim to remove hard end of stem. Cut cabbage in 4 large wedges. Be careful when trimming stem as you want to keep the wedges in tack when quartering. Season cabbage with salt and pepper.
Heat 1/4 cup oil in a large dutch oven over medium/high heat. Add cabbage and cook each side until dark golden brown, about 3-4 minutes per side. Transfer cabbage to a plate and set aside.
Add remaining tablespoon of oil and add onions and garlic. Sauté for 3-4 minutes until slightly golden and translucent.
Add in tomato paste and sauté for an additional minute. Add in bouillon cubes and stir until they have melted down.
Add in tomato puree, water, cinnamon stick and bay leaf. Bring to a rolling boil and add in beans and cabbage wedges. Turn off burner and cover pot with lid. Place in oven and cook for 1 hour 15 mins or until beans and cabbage are tender. If using canned beans, add the cabbage first and bake for 45 minutes. Then add the beans and continue baking for 30 minutes.
Season with additional salt and pepper to taste.
Plate beans and cabbage, drizzle with olive oil, dried chillies if using and garnish with fresh parsley.