Charred Cabbage with Garlic & Herb Butter

The addition of the garlic, thyme and parsley butter, turns this simple head of cabbage into something rich and savoury.

Whether you serve it as a vegetable side, or let it shine as the main event, this oven-roasted dish is incredibly easy to prepare and packed with flavour.

Recipe ingredients

Find the full list of ingredients and quantities in the recipe card below.

• Cabbage - I used a savoy cabbage which has great flavour.
• Butter - I used both salted butter and olive oil in the butter base as the oil helps stop the butter burning.
• Garlic - for the best flavour I do recommend using freshly crushed garlic in this recipe, although you could use frozen garlic in a pinch.
• Fresh herbs - I've opted for a variety of fresh thyme and parsley, but you can use any combination of fresh herbs.
• Seasoning - I keep the seasoning simple with some sea salt and freshly ground black pepper.

How to make charred cabbage with garlic & herb butter

• Preheat the oven to 200C/180CFan/390F.
• Prepare the cabbage by first cutting the cabbage in half through the main stem. Then taking care to leave the stem intact, cut each half into 3 wedges through the main stem. This will give you 6 wedges.
• Take the skillet and place each cabbage wedge into the dry pan over a high heat. Cook the cabbage wedges in batches, turning the wedges to ensure even colour on all sides, this will take about 5 minutes.
• Once charred, remove the cabbage from the pan and set aside on a plate.

LESLEY'S TOP TIP: When cutting the cabbage it is really important to retain the stem, as you need the base of the stem to hold the wedge of cabbage together while it cooks. 

• Turn the heat down to medium add the olive oil and butter to the pan. Once the butter has melted add the garlic, thyme and parsley along with a little salt and black pepper, and stir to combine.
• Add the cabbage wedges back into the pan, turning the wedges to ensure all sides are coated in the herb butter. Spoon some extra butter over the top, and place the pan into the oven.
• Bake for 20-25 minutes until the cabbage is tender. Remove from the oven and serve.

Recipe variations

• Cabbage - I've used a savoy cabbage as it's got great flavour and holds it's shape well when cooked. However, you can use any variety of cabbage, try hispi cabbage (sweetheart/Napa), or a regular green cabbage.
• Herbs - use any variety of herbs in the butter, try rosemary, thyme, parsley, oregano, chives, savoury.
• Lemon - lemon pairs really well with leafy greens, so add a burst of citrus to the butter with the finely grated zest and juice of one lemon.
• Spices - whole or dry spices make a great addition to the butter.

Serving suggestions

This recipe serves 6 as a vegetable side dish, it's great with a variety of different main dishes. Try it with my Cannellini Bean Stew with Chicken as I've done here, or with my Sausage Casserole with Beans & Kale, Slow Roasted Pork Belly or Italian Style Chicken Breast. 

As a veggie main, it works really well with a side of potatoes, try it with my Wild Garlic Potato Salad, or Fried New Potatoes with Garlic & Thyme.

Useful hints and tips

1. So you don't lose any flavour, use a large pan that works on both the stove and oven.
2. For dairy free and vegan diners swap the butter for a dairy free alternative, or add a little more olive oil.
3. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of these tasty veggie sides:

• Buttered Spring Greens
• Honey Roast Carrots with Cumin
• Honey Roasted Carrots & Parsnips
• Easy Oven Roasted Asparagus
• Honey Roasted Root Vegetables
• Gluten Free Cauliflower Cheese
• Brussels Sprout Gratin

For all my favourite vegetable recipes in one place, check out my 12 Best Vegetable Side Dishes post.