The Lello Kitchen
Roasted Cabbage with Mustard Butter
Deeply browned cabbage, lemon-thyme mustard and herb salt—an inexpensive vegetable treated with the seriousness of a main ingredient.
- Prep
- 10 minutes
- Cook
- 30 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
High heat gives cabbage sweetness and char. The mustard butter goes on after roasting so its citrus and thyme remain distinct rather than burning on the tray.
Method
- Brush the cabbage with olive oil and season lightly with half the herb salt.
- Place on the hot sheet pan and roast for 15 minutes. Turn carefully and roast another 10 to 15 minutes, until deeply browned at the edges and tender at the core.
- Mix the softened butter with the mustard. Spoon over the hot cabbage and finish with the remaining herb salt and a squeeze of lemon.
Cook’s notes
- A preheated pan accelerates browning and reduces the chance of pale, steamed cabbage.
- Crush very coarse herb salt before using as a finishing seasoning so the distribution is even.
Substitutions
- Savoy cabbage works but cooks faster and browns more delicately.
- Olive oil can replace butter in the mustard finish; the sauce will be looser and less rounded.
To serve
Serve with roast chicken, pork, lentils, or as the center of a vegetable dinner with white beans.
Storage & make-ahead
Refrigerate leftovers up to 3 days. Reheat on a hot sheet pan rather than in the microwave if you want to recover browned edges.
