Charred Sweetheart Cabbage with Lemon Butter

Sweetheart cabbage cooked hard in a hot pan until deeply charred around the edges, then basted with foaming butter and finished with fresh lemon. Simple, quick and built around getting as much flavour as possible from the cabbage itself.

Serves: 2
Prep: 5 minutes
Cook: 10-15 minutes

Ingredients

• 1 sweetheart cabbage

• 35g unsalted butter

• 1 lemon

Method

1. Prepare the cabbage

Cut the sweetheart cabbage in half lengthways, then cut each half in half again so you end up with 4 wedges.

Keep a little of the core attached to each piece so the wedges hold together while they cook.

2. Char the cabbage

Heat a large frying pan over medium-high to high heat and add a drizzle of olive oil.

Lay the cabbage wedges in cut-side down and leave them for 3–4 minutes without moving them.

You want the flat side properly dark and charred around the edges.

Turn each wedge onto its other cut side and cook for another 3 minutes.

3. Finish with butter and lemon

Turn the heat down to medium and add the butter.

Let it foam around the cabbage, then spoon it over the wedges for another 2–3 minutes.

The cabbage should be tender through the middle but still have a little bite.

Zest a lemon overtop, then add a small squeeze of juice.

Finish with flaky sea salt and plenty of black pepper.

Serve straight away, with 2 wedges per person.