Description
Roasted Anchovy Butter Cabbage is a savory, umami-packed side dish that transforms simple cabbage into a crispy, golden, flavor-loaded delight.
Ingredients
- Green Cabbage: 1 medium head, cut into 6–8 wedges
- Unsalted Butter: 5 tablespoons
- Anchovy Fillets: 4 to 5, finely chopped
- Garlic: 2 cloves, minced
- Olive Oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Black Pepper: to taste
- Lemon Juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Combine Ingredients: In a small pan over medium-low heat, melt the butter with olive oil. Add chopped anchovies and garlic, stirring until the anchovies dissolve into the butter.
- Prepare Your Cooking Vessel: Place cabbage wedges on the prepared baking sheet, cut side up. Brush or spoon the anchovy butter evenly over each piece.
- Assemble the Dish: Make sure all cabbage wedges are well-coated and spaced out. Sprinkle lightly with salt and pepper.
- Cook to Perfection: Roast for 25 to 30 minutes, turning once halfway through, until the edges are browned and the centers are tender.
- Finishing Touches: Drizzle with lemon juice right out of the oven. Add extra pepper if desired.
- Serve and Enjoy: Serve warm as a side dish, or let it cool slightly and enjoy it in a sandwich or salad.
Notes
- Pat cabbage dry to ensure crispiness when roasting.
- A pinch of red pepper flakes can add a little heat.
- Use parchment paper for easy cleanup and even browning.
Nutrition
- Serving Size: 1 wedge
- Calories: 160
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg