With an ancient history beginning over 4000 years ago in Mesopotamia and China, the humble cabbage was revered by Roman soldiers as a healthy food that could withstand bumpy horseback rides as well as a wound bandage that helped reduce infection. For hundreds of years, this cold tolerant, mightily healthy vegetable packed with vitamin C, vitamin B6, and fiber provided European peasants sustenance when little else was available. Forget boiled cabbage and join the trend to grill or roast vegetables to encourage caramelization. A bit of umami packed melted garlicky anchovy butter and a hint of spice make this an ultra modern welcome side dish perfect for serving when chilly autumn air encourages eating heartier greens.
Ingredients1 medium savoy cabbage, sliced through the core into 1” wedges Olive oil 1 lemon, juiced Sea salt and freshly cracked black pepper 1/2 cup (1 stick) unsalted butter 4 minced garlic cloves 8 anchovies, drained and minced 1/2 teaspoon Hungarian paprika
- Prepare the OFYR or preheat the oven to 450 degrees F.
- Brush the cabbage slices ever so lightly with the oil and sprinkle with salt.
- Place the cabbage slices directly on the hot OFYR ring, or place them in a SHALLOW CAST IRON SKILLET on the top rack of the oven. Cook until one side is deeply brown and caramelized. Turn the slices of cabbage over and cook until the other side is caramelized. On the OFYR the cabbage will be ready in about 3 minutes, and in the oven approximately in 5 minutes.
- Remove the grilled cabbage from the grill and place in a shallow CAST IRON SKILLET.
- Meanwhile, in a SMALL POT, melt the butter. Add the anchovies, garlic, and paprika and cook over low for 3 to 5 minutes until the garlic is fragrant and mellow.
- Just before serving, spoon the anchovy butter over the cabbage and squeeze a small bit of lemon juice over the entire plate.
While savoy cabbage cooks the most quickly, green and red cabbage also work well, but will need additional time for the dense core to soften—after the caramelization process, simply add a bit of water or chicken stock to the skillet, cover and return to the grill or oven for 20 minutes, or until a fork pierces the core easily.