Browned Butter Cabbage Wedges w/ Spicy Aioli

Cabbage is so blatantly healthy I figure we can all afford to smother it in browned butter and spicy aioli and still call ourselves virtuous. This dish makes a fantastic side for a piece of white fish, a yummy lentil dhal or even something hot off the BBQ. Once roasted, the cabbage turns sweet and silky, the browned butter is hideously, deliciously indulgent and the spicy aioli cuts through the creaminess, giving the whole thing a bit of a punch to keep you warm through the cold winter nights.

Browned Butter Cabbage Wedges w/ Spicy Aioli

Serves 2-3 as a side

Ingredients

2 tsp caraway seeds

10 cloves garlic, shelled

80g butter

900g cabbage, cut into thick wedges

1/4 tsp salt

For the aioli

100g sour cream

2 tsp white vinegar

5 garlic cloves, finely diced

1 tsp wholegrain mustard

1-2 large red chillies (or chilli to taste)

Method

Preheat oven to 200˚C.

Put the butter, garlic and caraway seeds in a small saucepan. Cook on low heat until the butter melts, starts to brown slightly and takes on a nutty aroma.

Place the cabbage wedges on a baking tray and pour the melted butter and garlic over them as evenly as possible. Sprinkle with 1/4 tsp salt.

Put the cabbage wedges in the oven and roast for 30 minutes, then flip the wedges and roast for another 30 minutes.

While the cabbages roast, make the aioli by blending all the ingredients together with a stick blender.

To serve, dish the cabbages onto a sage serving plate and top with the aioli.

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