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Charred cabbage wedge with blistered black edges and melted caraway butter pooling on a rustic wooden board

Charred Cabbage with Garlicky Caraway Butter

Cabbage wedges seared hard in a cast-iron skillet then roasted with caraway, garlic, and butter until the core is fork-tender and the edges are blackened.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: European
Calories: 208
Ingredients Method Notes

Ingredients
  

For the Cabbage
  • 1 head green cabbage (about 1 kg / 2.2 lb); cut into 4 wedges through the core
  • 3 tbsp olive oil divided
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Caraway Butter
  • 60 g unsalted butter / 4 tbsp
  • 1.5 tsp caraway seeds
  • 2 cloves garlic minced
  • 1 tbsp lemon juice fresh
  • 2 tbsp parsley chopped
  • 1/4 tsp flaky salt for finishing

Method
 

Prep the Cabbage
  1. Heat the oven to 220 C / 425 F. Cut the cabbage into 4 wedges through the core, keeping the core intact so each wedge holds together.
  2. Brush the cut sides of each wedge with 2 tbsp of the olive oil and season both cut faces with salt and pepper.
Char and Roast
  1. Heat the remaining 1 tbsp olive oil in a 12-inch / 30 cm oven-safe cast-iron skillet over high heat until shimmering. Working in 2 batches of 2 wedges so the pan isn't crowded, sear cut side down for 3 to 4 minutes per cut side until deeply charred and blackened at the edges. Set seared wedges aside on a plate.
  2. Reduce the heat to medium. Melt the butter in the same skillet, then add the caraway seeds and garlic. Cook for 1 to 2 minutes until fragrant and the butter smells nutty.
  3. Return all 4 wedges to the skillet, cut sides up, nestling them into the butter. Spoon some of the butter over the tops.
  4. Transfer the skillet to the oven and roast for 20 to 22 minutes, until a knife slides through the core with little resistance.
  5. Remove from the oven and spoon the remaining butter and pan juices over the wedges. Drizzle with lemon juice and scatter with parsley and flaky salt.
  6. Serve warm, straight from the skillet.

Notes

  • Cut wedges through the core so they don't fall apart in the skillet
  • Use a heavy cast-iron skillet, it holds heat steady enough for real char
  • Don't skip toasting the caraway seeds, raw seeds taste dull
  • Sear in batches, crowding the pan drops the temperature and stalls caramelization