Roasted Anchovy Butter Cabbage
I love cabbage so much (we have many delicious cabbage recipes that will make you a fan too). It’s extremely versatile, outlasts most other vegetables in the crisper, is so affordable, and can transform into some seriously impressive dishes. If you’ll allow me to brag for a moment, this is one of those dishes. All you have to do is cut a cabbage into wedges, slather it with some anchovy compound butter, and pop it in the oven. What comes out is practically magic.
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 medium lemon
- 4 anchovy fillets in oil
- 2 cloves garlic, finely grated
- 2 teaspoons fennel seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 medium-large green cabbage (2 to 3 pounds), stem trimmed
- 3 tablespoons coarsely chopped fresh parsley leaves (from about 15 sprigs)
- Arrange a rack in the bottom of the oven and heat the oven to 500ºF.
- Finely grate the zest of 1 medium lemon into a small bowl. Cut the zested lemon into wedges and reserve for serving.
- Use the side of a chef’s knife to scrape 4 anchovy fillets into a paste, then add to the lemon zest bowl. Add 6 tablespoons room-temperature unsalted butter, 2 finely grated garlic cloves, 2 teaspoons fennel seeds, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if desired. Mix until evenly combined.
- Halve 1 medium green cabbage through the stem end. Cut each half through the core into 1 1/2-inch-thick wedges (4 to 6 per half).
- Carefully rub the anchovy butter all over each cabbage wedge, then arrange cut-side down in a single layer on a rimmed baking sheet.
- Roast until the cabbage is tender and deeply browned in spots and on the edges, about 30 minutes. Garnish with 3 tablespoons coarsely chopped fresh parsley leaves and serve with the lemon wedges.