Roast cabbage with bone marrow brown butter
6
Easy
15 minutes
45 minutes
We’re being told that 2026 is the year of the cabbage. Personally, it’s been the year of the cabbage since I was a little girl. I ate the cabbage off my grandmother’s plate every time it was cooked, and I’ve cooked it a thousand different ways since. This recipe uses bone marrow to enrich and add flavour. It’s a rich dish, and I’d highly recommend it as a cheap-chic side on your Sunday lunch table.
Ingredients
Method
- 1 large cabbage, cut into 6 wedges
- sea salt and freshly ground black pepper, to taste
- 2 T canola oil
- 12 marrow bones (about 4–5 cm long)
- 3 rosemary sprigs, leaves picked
- 250 g butter
- 5 anchovies in oil, finely chopped
Method
Ingredients
1. Preheat the oven to 200°C. Place the cabbage on a baking tray, season and drizzle with the canola oil.
2. Place the marrow bones on a separate baking sheet, season and top with the rosemary.
3. Roast the cabbage and marrow bones for 30 minutes, turning the cabbage halfway through cooking.
4. Melt the butter in a small saucepan until bubbling. Scoop the marrow out of 6 of the bones and add to the butter, then add the anchovies. Lightly mash with a spoon to make the pieces of marrow a little smaller.
5. Arrange the cabbage wedges on a serving platter and pour over the marrow brown butter. Serve the remaining roasted marrow bones.
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