Thick wedges of cabbage are roasted until caramelized and tender, then finished with Anchovy & Lemon Butter for a rich, savory depth. Topped with briny anchovy fillets and fresh chives, it’s a simple side with bold, bright flavor.
WHAT DO I NEED?
1 large green cabbage
3 tbsp Anchovy & Lemon Butter, melted
1 tbsp olive oil
½ tsp kosher salt
½ tsp freshly cracked black pepper
6–8 oil-packed anchovy fillets
2 tbsp fresh chives, finely chopped
Optional: lemon wedges for serving
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Remove any tough outer leaves and slice the cabbage into thick wedges (about 6–8 wedges), keeping the core intact so the wedges stay together.
Arrange the wedges on the baking sheet. Drizzle with olive oil and brush generously with the melted Anchovy & Lemon Butter, making sure it gets between some of the cabbage layers. Season with salt and pepper.
Roast for 25–30 minutes, flipping once halfway through, until the cabbage is tender and the edges are deeply caramelized and crisp.
Transfer to a serving platter. Top each wedge with anchovy fillets and a generous sprinkle of chopped chives.
Finish with an extra drizzle of melted Anchovy & Lemon Butter and a squeeze of lemon if desired.
