Charred cabbage wedges with seaweed butter

Name: Charred cabbage wedges with seaweed butter (Darnau o fresych wedi’u golosgi gyda menyn gwymon)
Total time: 30 min
Cuisine: British
Ingredients: 1 January King or Savoy cabbage, cut into quarters through the root; 1 January King or Savoy cabbage, cut into quarters through the root; 175 g/6 oz butter; 1 tsp ground mace; 2 tsp seaweed flakes, plus extra for sprinkling; 1 tsp finer flaked sea salt; 75 ml/2½ fl oz dry sherry, such as Fino or Manzanilla; 75 ml/2½ fl oz dry sherry, such as Fino or Manzanilla; 75 ml/2½ fl oz dry sherry, such as Fino or Manzanilla; Juice of 1 lemon

Darnau o fresych wedi’u golosgi gyda menyn gwymon

Preparation info

4
as a side

Difficulty
Easy
Ready in
30 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

If you have never charred cabbage before, you are in for a treat. Cooking it in this way makes for a far deeper, more satisfying flavour, only amplified by the umami of the seaweed. Serve alongside toad in the hole or with a hearty stew.

Ingredients

1 January King or Savoy cabbage, cut into quarters through the root
175 g/6 oz

Europe
United Kingdom
Wales
Side dish
Vegetarian
Gluten-free

Method

Preheat the oven to 120°C/100°C fan/250°F/Gas 1.

Heat a large deep sauté pan over a high heat, place the cabbage wedges in the pan with one of the cut-sides facing down, pour in 150ml/5fl oz water and cover with a lid or foil. Steam the cabbage for 5 minutes, or