Sides
Charred Cabbage with Walnut Butter
Thick slabs of cabbage take a hard sear, then a spoon of browned butter and toasted walnuts softens the bitter edge.
Allergens: Walnuts are a tree nut. Butter is dairy. The cabbage and oil are the rest of the plate.
Ingredients
- 1 medium green cabbage (about 2 pounds)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 4 tablespoons unsalted butter
- 1/2 cup walnut halves, roughly chopped
- 1 garlic clove, grated
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves
Method
- Heat the oven to 400°F. Pull off any loose outer leaves. Cut the cabbage through the core into four slabs about 1 inch thick. The core holds each steak together, so leave it in.
- Brush both faces with olive oil and sprinkle with 1/2 teaspoon salt. Heat a large oven-safe skillet over medium-high heat until a drop of water sizzles off. Sear the slabs 3 minutes per side, until the faces are deeply browned. Work in batches if they crowd.
- Transfer the skillet to the oven (or move the cabbage to a sheet pan) and roast 12 minutes, until a knife slides into the core with little resistance.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the walnuts and cook, stirring, until the butter smells nutty and the milk solids turn amber, about 3 minutes. Pull the pan off the heat. Stir in the garlic, lemon juice, thyme, and remaining salt.
- Set the cabbage on a warm platter and spoon the walnut butter over the cut faces so it runs into the layers.
Storage
Leftover slabs keep refrigerated for two days. Rewarm them cut side down in a skillet with a little of the saved butter so the edges crisp again. The butter firms in the fridge; let it soften before spooning.
Kitchen notes
A screaming-hot pan is the whole trick. If the cabbage steams and stays pale, the pan was crowded or the heat was timid. Give each slab its own space even if that means two rounds.
Serve this beside the cider pork, under a fried egg, or with crusty bread for a meatless plate. The lemon should be bright, not sour, so start with one tablespoon and stop there.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.