Charred Cabbage Wedges with Anchovies & Parmesan
(approximate times and servings; edit as you like)
Ingredients
- 1 small cabbage, cut into wedges
- 1/4 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- ¼ tsp black pepper
- 1½ oz Parmesan cheese, divided
- 1 (2-oz) can anchovy fillets
Steps
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Preheat your oven to broil. Arrange cabbage quarters, on a foil-lined baking sheet. Drizzle with olive oil and salt. Broil until you see nice charred spots, flip to get the other side. Wrap sheet tightly in foil to steam.
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Lower oven to 375°F and roast until the cabbage is tender (20-30 min).
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Whisk lemon juice, mustard, black pepper, and ¼ cup olive oil into a vinaigrette. Slice 1 oz Parmesan thinly.
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Transfer cabbage to plates. Press anchovy pieces and Parmesan between the leaves. Drizzle with the vinaigrette. Finish with fine grating of remaining Parmesan.
Why This Works (and Why I Love It)
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Char gives contrast. The broiling step gives little pockets of smoky flavor, which deepen beyond what plain roasting would do.
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Layered umami. Anchovies melt subtly into the leaves when still warm, infusing savory depth. Parmesan adds nuttiness and richness.
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Bright finish. The mustard-lemon vinaigrette cuts through the richness, balancing the dish so it never feels heavy.
If you try it (or your customized version), I’d love to hear how it turns out. Post a photo, drop a comment and tag @PruFoods_!
