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Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard
An amazingly delicious wood fire-roasted cabbage at Firedoor restaurant in Sydney, Australia, inspired us to do something similar, albeit in a conventional oven, and transform a humble vegetable into something special. We rub wedges of cabbage with butter and sprinkle them with a fragrant combination of hazelnuts, citrus zest, garlic and coriander. As they roast, the exterior leaves become deeply browned and crispy, while the interior remains silky, sweet and tender. A bright, citrusy dressing completes the dish. Be sure to use savoy cabbage rather than regular green cabbage; the frilly leaves cook up with better texture and flavor. Serve this as an accompaniment to roasted meats, or serve with creamy beans and sausage for a weeknight meal.
4
Servings
Tip
Don’t forget to allow the butter to soften. If cold and firm, the butter cannot be rubbed onto the surfaces and in between the layers of the cabbage wedges.
1 hour
20 minutes active
Ingredients
-
2
tablespoons finely chopped toasted hazelnuts, divided
-
1
tablespoon coriander seeds, lightly crushed
Directions
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01Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. In a small bowl, stir together half of the hazelnuts, the coriander, garlic, zest and ¾ teaspoon each salt and pepper.
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