Description
Roasted Anchovy Butter Cabbage turns a humble vegetable into a rich, savory side or main with crispy edges, deep umami flavor, and a silky butter finish.
Ingredients
Scale
- 1 medium head green cabbage, cut into thick wedges
- 4 tablespoons unsalted butter
- 4 anchovy fillets, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, finely chopped (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a small saucepan over low heat, melt the butter with anchovies and garlic. Stir until anchovies dissolve and garlic is fragrant. Set aside.
- Drizzle olive oil on a baking sheet and place cabbage wedges cut side down. Brush with more oil and season with salt and pepper.
- Roast for 20 minutes, flip, and roast for another 15 minutes until deeply golden and crispy on edges.
- Remove from oven and spoon anchovy butter over hot cabbage wedges.
- Sprinkle with thyme and lemon juice, if using. Let it rest a minute to soak in the butter.
- Serve warm as a side or main dish.
Notes
- Don’t overcrowd the pan — space helps the cabbage crisp, not steam.
- Use good-quality anchovies for better flavor.
- Fresh lemon juice adds brightness to balance the rich butter.
Nutrition
- Serving Size: 1 portion
- Calories: 170
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Keywords: roasted cabbage, anchovy butter, cabbage side dish, savory cabbage recipe, crispy cabbage