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Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard

4 Servings

1 hour 20 minutes active

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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.




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


  • 2

    tablespoons finely chopped toasted hazelnuts, divided

  • 1

    tablespoon coriander seeds, lightly crushed


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Daniel S.
April 7, 2024
Perfect Char
We made this tonight and we will probably add it to the rotation. Cabbage was tender with good char and the dressing works well. I may throttle back the amount of butter and/or switch to olive oil as well in the future.
Gail R.
January 28, 2024
Simply amazing!
I've never cooked nor eaten something like this before... it was my first foray into cooking cabbage whole-ish. The flavors of both the rub and sauce are amazing! I especially liked the browned/charred bits, so next time I'm going to de-core when I remove the foil and spread out the leaves a bit more, but don't miss this recipe!