canola oil Archives

French recipes

French onion soup

10 minutes

Cauliflower recipes

Chickpea-and-cauliflower curry

30 minutes

Roast cabbage with bone marrow brown butter

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

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

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.

Find more cabbage recipes here.

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Roast cabbage with bone marrow brown butter

Roast cabbage with bone marrow brown butter

Ingredients

Method