Grilled Red Cabbage Wedges with Cinnamon Butter
By OcadoLife
Published on 17 October 2022
Food writer and former pop-up host Melissa Thompson’s Grilled Red Cabbage Wedges with Cinnamon Butter is a twist on a traditional side and is cooked on the hob, saving precious oven space if you’re cooking a festive feast or roast dinner. Serve garnished with clementine zest. If you want to get ahead, you can make the butter up to a week in advance and prep the wedges to the end of step 2 the day before.Time and servings
50 minsTotal time
6Servings
25 minsPrep time
25 minsCooking time
Ingredients
- 65 g of salted butter, softened
- 1 clementine, zested (leave half the peel on the clementine until serving)
- 0.25 tsp of ground cinnamon
- 1 tsp of thyme leaves
- 1 garlic clove, crushed or grated
- 2 tbsp of vegetable oil
- 1 red cabbage (approx. 800-900g), cut into 8 wedges, rinsed and left wet
- 50 ml of vegetable or chicken stock (or use water)
Method
Step 1
In a small bowl, combine the butter, half the clementine zest, the cinnamon, thyme leaves, garlic and a good pinch of salt and pepper; set aside.Step 2
Heat the oil in a frying pan over a medium-high heat. Add the cabbage wedges, cut-side down, and fry for 5 mins on each side or until they’re starting to colour – cook them in batches to avoid overcrowding the pan or use 2 pans.Step 3
Pour in the stock and simmer until the liquid has evaporated, then add the spiced herby butter (dividing the stock and butter if using more than 1 pan or cooking in batches). Cook for a further 2-5 mins, turning regularly until the wedges are caramelised and tender with a little bite.Step 4
Transfer to a serving plate and spoon over the buttery juices from the pan. Grate over the remaining clementine zest and serve.