Brown Butter Roasted Cabbage
Ingredients
- Roasted Cabbage:
- 1 medium head green cabbage 2 lbs
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Brown Butter:
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- Pinch of red pepper flakes optional
- Garnish:
- Fresh parsley chopped
- Grated Parmesan cheese optional
- Lemon wedges
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment or foil.
- Remove wilted outer leaves from cabbage.
- Cut cabbage through core into 6 even wedges. Keep core intact.
- Arrange wedges on baking sheet with space between.
- Drizzle olive oil over both sides. Coat evenly.
- Season both sides with salt, pepper, and garlic powder.
- Roast 30 to 35 minutes. Flip at 15 minutes.
- Cabbage is done when edges are golden and caramelized.
- Make brown butter. Melt butter in saucepan over medium heat.
- Cook butter 3 to 4 minutes, swirling pan, until golden brown and nutty. Watch carefully.
- Remove from heat immediately. Add garlic and red pepper flakes.
- Stir in lemon juice. Be careful of sizzle.
- Remove cabbage from oven. Transfer to platter.
- Brush brown butter generously over hot wedges.
- Garnish with parsley and Parmesan.
- Serve hot with lemon wedges.
Notes
- Keep core intact, so the wedges hold together
- Cut even wedges for uniform cooking
- Do not crowd pan — needs space to roast
- Flip halfway for caramelization on both sides
- Watch butter carefully — goes from perfect to burnt fast
- Make brown butter right before the cabbage is done
- Serve hot for crispiest edges
- Purple cabbage works and looks beautiful
- Store leftovers up to 3 days
- Reheat in a 400°F oven 10 minutes to crisp