Charred Cabbage Caesar by Cheffinwithzach

Ingredients

• 1/4 head of cabbage
• 4 tbsp butter, softened
• 1 tbsp anchovy paste
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp dijon mustard
• 2 tbsp grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/4 cup chopped chives
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper

Instructions

1. Preheat grill or oven to high heat (around 450°F/230°C).
2. In a small bowl, mash together softened butter, anchovy paste, minced garlic, lemon juice, Dijon mustard, and half of the parmesan cheese to create a Caesar compound butter.
3. Cook cut the quartered cabbage into wedges, leaving the core intact to hold it together over medium heat.
4. Cook brush the cabbage wedges generously with some of the caesar compound butter over medium heat.
5. Grill or roast the cabbage for 8-12 minutes, basting occasionally with more compound butter, until tender with slightly charred edges.
6. While the cabbage cooks, heat the remaining compound butter in a small skillet over medium heat.
7. Add the panko breadcrumbs to the skillet and toast until golden brown and crispy, about 3-5 minutes.
8. Remove the charred cabbage from the heat and place on a serving plate
9. Cook spoon the toasted panko over the cabbage over medium heat.
10. Cook garnish generously with chopped chives and the remaining parmesan cheese over medium heat.
11. Season with salt and black pepper to taste