Charred Cabbage with Anchovy Butter

Cabbage finally gets the steak treatment: thick wedges seared hard until the edges blacken and the centre turns silky, then finished with a melting anchovy butter that is salty, savoury, and disappears into every layer. A cheap vegetable that eats like a main course.

Ingredients

• 1 large green cabbage, cut into 4 wedges
• 4 tbsp unsalted butter, softened
• 6 anchovy fillets, finely chopped
• 2 cloves garlic, grated
• 1 tbsp lemon juice
• 3 tbsp olive oil

Method

1. Heat the oven to 220°C and put a large cast-iron pan over high heat.
2. Rub the cabbage wedges with olive oil and a little salt on all cut sides.
3. Sear the wedges flat-side down for about 4 minutes each until deeply charred, then transfer the pan to the oven for 12 minutes.
4. Mash the butter with the anchovies, garlic, and lemon juice into a smooth paste.
5. Pull the cabbage out, drop a spoon of anchovy butter onto each wedge, and let it melt down through the leaves before serving.