Ingredients:

  • 1 medium head green cabbage (approx. 2 lbs / 900g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2g)
  • Pinch of red pepper flakes for heat (optional)
  • 4 tablespoons unsalted butter, softened (57g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon finely chopped fresh parsley (approx. 5g)
  • 1 tablespoon finely chopped fresh chives (approx. 5g)
  • 1 clove garlic, minced (approx. 3g)
  • 1/4 teaspoon kosher salt (1g)
  • 1/4 teaspoon black pepper (1g)

Instructions:

  1. Remove outer leaves of the cabbage if wilted or damaged. Cut the cabbage through the core into 1-inch thick 'steaks.'
  2. Brush both sides of the cabbage steaks with olive oil. Season generously with salt, pepper, and red pepper flakes (if using).
  3. Preheat oven to 400°F (200°C). Place the cabbage steaks on the baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and edges are nicely browned and caramelized.
  4. While the cabbage is roasting, combine softened butter, lemon juice, parsley, chives, garlic, salt, and pepper in a small bowl. Mix well until thoroughly combined.
  5. Once the cabbage steaks are roasted, transfer them to serving plates. Top each steak with a generous dollop of lemon-herb butter. Serve immediately.