Cabbage Wedge with Balsamic and Brown Butter

Ease of Preparation: Easy

Yield: 4-6, as a light main

Cabbage Wedge with Balsamic and Brown Butter

Purple cabbage is the star of this dish! Roasting adds sweet, smoky notes, and ensures a range of textures, from a crispy outside to a warm, tender center. Toasty brown butter crumb adds richness and crunch.

Ingredients:

Brown Butter Crumb

• 8 ounces (240 g) butter
• ½ cup (120 ml) dry milk powder

 Cabbage Wedges:

• 1 large purple cabbage
• Reserved liquid butter (see recipe)
• Salt and pepper

Balsamic Dijon Dressing:

• 1 cup (240 ml) Dijon mustard
• ½ cup (120 ml) balsamic vinegar
• ½ cup (120 ml) honey
• Salt and pepper

Toasted Caraway & Fennel Seeds

• 1 ½ tablespoons (22 ml) caraway seeds
• 1 ½ tablespoons (22 ml) fennel seeds

To Finish:

• Oil, for searing
• Salt and pepper
• Chives, finely chopped, for garnish

Method:

For the Brown Butter Crumb:

In a small saucepan, bring the butter to a simmer.

While continuously whisking, pour in the milk powder. Whisk and cook until the solids are just golden brown, then strain through a fine-mesh strainer.

Reserve the liquid butter for brushing the cabbage wedges and transfer the solids to a paper towel-lined plate. Allow to cool completely. The solids will darken to a peanut butter-like colour.

Set aside.

For the Cabbage Wedges:

Preheat the oven to 300 F (150 C)

Using a large, sharp knife, cut the cabbage into 8 wedges.

Brush wedges with liquid butter and season with salt and pepper.

Roast until edges are crispy, and middles are tender, roughly 50 minutes.

Set wedges aside until needed.

For the Balsamic Dijon Glaze:

In a small bowl, stir together the Dijon mustard, balsamic vinegar, and honey until evenly combined. Season with salt and pepper. Set aside.

For the Toasted Caraway & Fennel Seeds:

Pour the caraway and fennel seeds into a small pan and begin to slowly heat over medium heat.

Keep swirling and tossing the seeds in the pan so they don’t burn. Toast until they smell warm and aromatic, 3-4 minutes. Tip the toasted seeds out onto a plate to cool.

Reserve the seeds.

To Finish:

Brush the cabbage wedges with Balsamic-Dijon glaze.

Place the glazed wedges back into the oven and roast until the glaze is sticky, 5-10 minutes.

Transfer to a serving platter. Sprinkle the crumble onto the faces of the cabbage to give it the appearance of being breaded.

Sprinkle the toasted seeds over the cabbage wedges.

Garnish with chives and salt and pepper.

Serve immediately.