Cabbage wedge with balsamic and brown butter
Purple cabbage is the star of this dish! Roasting adds sweet, smoky notes, and ensures a range of textures, from a crispy outside to a warm, tender center. Toasty brown butter crumb adds richness and crunch.
SERVES
4
TO
6
Ingredients
Brown Butter Crumb
- 8 oz (240g) butter
- 1/2 cup (120ml) dry milk powder
Cabbage Wedges
- 1 large purple cabbage
- Reserved liquid butter
- Salt and black pepper, to season
Balsamic Dijon Dressing
- 1 cup (240mL) dijon mustard
- 1/2 cup (120ml) balsamic vinegar
- 1/2 cup (120ml) honey
- Salt and black pepper, to season
Toasted Carraway & Fennel Seeds
- 1 1/2 tablespoons (22ml) carraway seeds
- 1 1/2 tablespoons (22ml) fennel seeds
Finish
- Oil, for searing
- Salt and black pepper, to season
- Chives, finely chopped, for garnish
Directions
Brown Butter Crumb
- In a small saucepan, bring the butter to a simmer.
- While continuously whisking, pour in the milk powder. Whisk and cook until the solids are just golden brown, then strain through a fine-mesh strainer.
- Reserve the liquid butter for brushing the cabbage wedges and transfer the solids to a paper towel-lined plate. Allow cooling completely. The solids will darken to a peanut butter-like colour.
- Set aside.
Cabbage Wedges
- Preheat the oven to 300° F (150° C).
- Using a large, sharp knife, cut the cabbage into eight wedges.
- Brush wedges with liquid butter and season with salt and pepper.
- Roast until edges are crispy, and middles are tender roughly 50 minutes.
- Set wedges aside until needed.
Balsamic Dijon Glaze
- In a small bowl, stir together the Dijon mustard, balsamic vinegar, and honey until evenly combined. Season with salt and pepper.
- Set aside.
Toasted Carraway & Fennel Seeds
- Pour the carraway and fennel seeds into a small pan and begin to slowly heat over medium heat.
- Keep swirling and tossing the seeds in the pan so they don’t burn. Toast until they smell warm and aromatic, three to four minutes. Tip the toasted seeds out onto a plate to cool.
- Reserve the seeds.
Finish
- Brush the cabbage wedges with Balsamic-Dijon glaze.
- Place the glazed wedges back into the oven and roast until the glaze is sticky, five to 10 minutes.
- Transfer to a serving platter. Sprinkle the crumble onto the faces of the cabbage to give it the appearance of being breaded.
- Sprinkle the toasted seeds over the cabbage wedges.
- Garnish with chives and salt and pepper. Serve immediately. Enjoy!
