Despite being in season from late fall to early spring, cabbage is eaten all year round. Whether braised with St. Patrick’s Day corned beef or shredded for a summer slaw, cabbage is a versatile vegetable. That said, if you’re looking for the best way to cook this leafy green just roast it at a high temperature until charred. This trick removes excess moisture and brings out its natural sugars. The result: Sweet and buttery golden brown cabbage that’s delicious served alongside roasted chicken or beef. Making caramelized cabbage is easy and can be prepared in less than an hour. Keep reading to get a recipe for tender charred cabbage that’s guaranteed to elevate any weeknight dinner.
How To Make Caramelized Cabbage
Cabbage flavors vary by type. Green and red cabbage, for example, have more peppery notes than savoy cabbage. You can caramelize all of them, and each will yield its own distinct sweetness. The below recipe for Charred Caraway Cabbage from Food Network Magazine infuses mild savoy cabbage with caraway seeds for an aromatic, anise flavor. Beyond salt and pepper, you’ll need just four ingredients.
- 1 small head savoy cabbage, cut into 8 wedges (keeping root/core intact)
- 4 tablespoons unsalted butter, melted
- ¼ cup extra-virgin olive oil
- 2 teaspoons caraway seeds
- Kosher salt and freshly ground pepper
- Prep: 15 mins
- Cook: 30 mins
- Total time: 45 mins
- Yield: 6 to 8 servings
- Preheat oven to 400 degrees Fahrenheit, and line rimmed baking sheet with parchment paper. Arrange cabbage wedges on baking sheet.
- Combine melted butter and olive oil in bowl; brush on cabbage wedges. Dust with caraway seeds, one teaspoon salt, and a few grinds of pepper. Sprinkle 2 tablespoons water on baking sheet. Roast until cabbage is very tender and browned around edges, 30 to 35 minutes. Transfer to platter, season with salt, and serve.
My Taste Test
I loved every aspect of this cabbage recipe. Let’s start with the flavors: The bitterness of the crispy, charred outer leaves complemented the vegetable’s sweet notes. The caraway seeds added nuttiness to the roasted cabbage. Plus, the melted butter and EVOO balanced the flavors nicely. As for preparation, I appreciate that it didn’t require lots of cutting or shredding. This allowed me to serve the cabbage in wedges, which were tender enough to pull apart before each bite. Although burnt cabbage wasn’t on my 2023 recipe bingo card, this side dish is a definite keeper.