I’ve never encountered a preparation of cabbage that I didn’t like. Cooked, it is comfortingly sweet and tender. Raw, it’s grassiness freshens up your meal on a gray winter’s day. Green, red, Napa, or Savoy, among countless other varieties, I love them all.
Caraway-scented butter and crunchy, almost juicy mustard seeds make this roasted cabbage a standup dish. It’s really easy to prepare, to boot.
What worked: Melt the butter in a small saucepan with the coarsely ground caraway seeds and mustard seeds.
What didn’t: This is simple food at its best. Mild and pleasing. Goes great with fresh ham!
Suggested tweaks: If you are avoiding dairy, substitute ghee for the butter. I suspect bacon fat would work nicely too.
- 4 tbsp unsalted butter
- 1 tsp caraway seeds, coarsely ground
- 1 tsp mustard seeds, brown or yellow
- 1 small head green cabbage, preferably Savoy
- salt and freshly ground black pepper
- ¼ c. grated aged Gouda (optional)
- Preheat the oven to 350F. Line a rimmed baking sheet with aluminum foil.
- Melt butter in a small saucepan. Add the caraway and mustard seeds and set aside in a warm place while you prepare the cabbage.
- Quarter the cabbage and remove the core. Slice each quarter crosswise into ⅓-inch-thick pieces. Pile the cabbage onto the baking sheet. Pour melted butter over the cabbage and season with salt and pepper. Toss to coat evenly and spread in an even layer.
- Roast, tossing and turning over with tongs every 10 minutes, until it is tender with crispy brown edges, about 30 minutes. Taste for salt and pepper.
- Serve hot or warm, with some grated Gouda at the table, if you like.