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Charred hispi cabbage half on a dark plate, edges blackened, drizzled with garlicky anchovy butter and lemon wedges.

Charred Hispi Cabbage with Garlicky Anchovy Butter

Sweetheart cabbage halves are seared until blackened at the edges, then roasted with a garlicky anchovy butter that soaks into every leaf.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: British
Calories: 390
Ingredients Method Notes

Ingredients
  

Anchovy Butter
  • 100 g unsalted butter
  • 8 anchovy fillets in oil fillets; drained and finely chopped
  • 3 cloves garlic finely grated
  • 1/2 tsp chili flakes
  • 1 lemon zest lemon
  • 3 tbsp fresh parsley chopped, divided
Cabbage
  • 2 heads hispi (sweetheart) cabbage about 400 g each; halved through the root, core left intact
  • 3 tbsp olive oil divided
  • salt to taste
  • black pepper to taste
  • lemon wedges to serve; optional

Method
 

Make the Anchovy Butter
  1. Melt the butter in a small saucepan over low heat. Add the chopped anchovies, grated garlic, and chili flakes.
  2. Cook for 2 to 3 minutes, stirring and breaking up the anchovies with a spoon, until they dissolve into the butter and smell nutty rather than fishy.
  3. Remove from the heat and stir in the lemon zest and half the parsley. Set aside.
Char and Roast the Cabbage
  1. Heat the oven to 200 C / 400 F.
  2. Halve each cabbage lengthwise through the root so the leaves stay attached. Pat the cut sides dry with a paper towel and season with salt and pepper.
  3. Heat 1 1/2 tbsp olive oil in a 30 cm / 12-inch oven-safe skillet over medium-high heat. Lay 2 cabbage halves cut side down and sear for 4 to 5 minutes, without moving them, until deeply charred and almost blackened at the edges.
  4. Transfer the seared halves to a plate, add the remaining oil to the skillet, and repeat with the last 2 halves.
  5. Return all 4 halves to the skillet, cut side up, and spoon the anchovy butter over each one, letting it pool in the leaves.
  6. Transfer the skillet to the oven and roast for 15 to 18 minutes, until a knife slides easily into the thickest part of the core.
  7. Spoon the pan juices back over the cabbage, scatter with the remaining parsley, and serve with lemon wedges.

Notes

  • Dry the cabbage halves well before searing, wet leaves steam instead of char.
  • Keep the root end intact so each half holds together through roasting.
  • Sear in two batches of two so every cut side touches the hot pan directly.
  • Taste the anchovy butter before adding extra salt, anchovies already bring plenty.