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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.



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


  • Oil, for searing
  • Salt and black pepper, to season
  • Chives, finely chopped, for garnish


Brown Butter Crumb

  1. In a small saucepan, bring the butter to a simmer.
  2. 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.
  3. 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.
  4. Set aside.

Cabbage Wedges

  1. Preheat the oven to 300° F (150° C). 
  2. Using a large, sharp knife, cut the cabbage into eight wedges.
  3. Brush wedges with liquid butter and season with salt and pepper.
  4. Roast until edges are crispy, and middles are tender roughly 50 minutes.
  5. Set wedges aside until needed.

Balsamic Dijon Glaze

  1. In a small bowl, stir together the Dijon mustard, balsamic vinegar, and honey until evenly combined. Season with salt and pepper. 
  2. Set aside.

Toasted Carraway & Fennel Seeds

  1. Pour the carraway and fennel seeds into a small pan and begin to slowly heat over medium heat.
  2. 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.
  3. Reserve the seeds.


  1. Brush the cabbage wedges with Balsamic-Dijon glaze.
  2. Place the glazed wedges back into the oven and roast until the glaze is sticky, five to 10 minutes.
  3. Transfer to a serving platter. Sprinkle the crumble onto the faces of the cabbage to give it the appearance of being breaded.
  4. Sprinkle the toasted seeds over the cabbage wedges.
  5. Garnish with chives and salt and pepper. Serve immediately.  Enjoy! 



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