Description
This Roasted Anchovy Butter Cabbage is savory, crisp-edged, and packed with umami. Anchovy butter melts into roasted cabbage wedges for a bold, comforting side or vegetarian main dish.
Ingredients
Scale
- 1 medium Green Cabbage, cut into 6 wedges
- 4 tablespoons Unsalted Butter, softened
- 4 Anchovy Fillets, finely minced
- 2 Garlic Cloves, grated
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper, to taste
- 2 tablespoons Fresh Parsley, chopped (for garnish)
- Zest from 1 Lemon (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- In a small bowl, mix the softened butter, minced anchovies, and grated garlic until smooth.
- Place cabbage wedges on the baking sheet, cut sides down, spaced evenly.
- Brush or spoon the anchovy butter mixture generously over the top of each wedge. Drizzle with olive oil and season with salt and pepper.
- Roast for 25 to 30 minutes, flipping halfway and applying more butter. Roast until edges are golden and centers are tender.
- Remove from oven, zest a lemon over the top (if using), and garnish with chopped parsley.
- Serve warm as a side or light main dish.
Notes
- Use room temperature butter for easy mixing and spreading.
- Roast cut-side down first to maximize browning.
- Don’t overcrowd the baking sheet to allow even crisping.
- Add chili flakes or lemon zest for extra brightness or heat.
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: roasted cabbage, anchovy butter, oven roasted vegetables, umami vegetables, Mediterranean side dish