Forktionary

Amazing Cabbage You Ll Want To Eat A Whole One Recipe

Inspired by Jamie Oliver, this recipe transforms humble cabbage into a culinary masterpiece! Don't let the anchovies scare you—they melt into the butter, creating an unbelievably savory flavor that enhances the cabbage without tasting fishy. Garlic and rosemary add subtle depth, while the unique cooking method yields perfectly tender-crisp leaves. Prepare a big batch of the flavorful butter—it freezes beautifully for future cabbage cravings. Get ready for the most delicious cabbage you've ever tasted!

Prep Time 15 mins
Cook Time 25 mins
Calories 520.8 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Amazing Cabbage You Ll Want To Eat A Whole One 93

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amazing Cabbage You Ll Want To Eat A Whole One

  • 1 medium (1.5 lbs) green cabbage
  • water (for blanching and ice bath)
  • ice (for ice bath)
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 anchovy fillets (packed in oil, drained)
  • 2 cloves garlic
  • 1 tablespoon fresh rosemary leaves
  • not used in recipe
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup anchovy butter (prepared)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Amazing Cabbage You Ll Want To Eat A Whole One? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Amazing Cabbage You Ll Want To Eat A Whole One

  1. **Prepare the Anchovy Butter:** In a food processor, combine 2 cloves garlic, 1 tablespoon fresh rosemary leaves, 4 anchovy fillets (packed in oil, drained), and 1 cup (2 sticks) unsalted butter, softened. Process until finely chopped and well combined.
  2. **Shape and Store the Butter:** Transfer the mixture to a sheet of plastic wrap. Shape into a log, wrap tightly, and refrigerate or freeze until needed.
  3. **Prep the Cabbage:** Halve a medium-sized cabbage (about 1.5 lbs) and remove the core.
  4. **Separate the Leaves:** Separate the leaves, cutting any large ones in half.
  5. **Blanch the Cabbage:** Bring a large pot of salted water to a boil. Add the cabbage and boil for 5 minutes.
  6. **Ice Bath:** Immediately transfer the cabbage to a large bowl of ice water to stop the cooking process. This keeps the cabbage vibrant and crisp.
  7. **Drain and Chill (Optional):** Drain the cabbage well. You can refrigerate for up to 2 days if desired.
  8. **Cook the Cabbage:** Melt 1/4 cup of the anchovy butter in a large skillet over medium heat. Cook for about 45 seconds, until slightly sizzling.
  9. **Sauté:** Add the blanched cabbage to the skillet. Cook gently until heated through and coated in the butter, about 5-7 minutes, allowing excess water to evaporate.
  10. **Season and Serve:** Season generously with salt and freshly ground black pepper. Serve immediately and enjoy!
  11. **Storage:** Store leftover anchovy butter in the freezer for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

29g

Fat

161g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Side Dishes European Gluten Free Keto 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Preparation Low Protein Vegetables Dietary Low Carb Low In Something Greens