This braised cabbage with anchovy butter, tahini, hazelnuts and a herb-and-caper salad is both striking and deeply flavorful. It stands on its own as a hearty main or pairs beautifully as a side with your favorite protein.
What You Need for this Braised Cabbage
- Green cabbage: Regular green cabbage works best here — the leaves become tender and juicy without turning mushy. Savoy cabbage is a nice alternative if you prefer a leafier texture and attractive presentation.
- Compound butter: A compound butter adds depth. Here, softened butter is mixed with finely chopped anchovy filets and lemon zest. Anchovies won’t make the dish taste fishy; they provide a salty, briny umami boost that’s more complex than plain salt.
- Broth: Braise the cabbage in a flavorful broth to help tenderize it. Use vegetable broth to keep the recipe vegetarian, or chicken broth for a richer result.
- Citrus: You’ll use the zest and juice of one lemon in three ways: some zest goes in the compound butter, some juice helps make the tahini sauce, and the remainder brightens the herb-and-caper salad.
- Fresh herbs: Parsley and dill add color and brightness that balance the cabbage’s natural sweetness. Instead of simply chopping them, toss the leaves with lemon, olive oil and capers to make a lively garnish.
- Capers: Brined capers bring acidity and briny brightness that cut through the cabbage’s sweetness. If unavailable, roughly torn or sliced green olives are an acceptable substitute.
- Tahini: The cabbage sits on a bed of creamy tahini sauce — an easy, flavorful condiment perfect for mopping up juices.
- Chili flakes: A sprinkle of chili flakes adds subtle heat. Aleppo pepper is recommended for its mild, slightly sweet warmth, but any dried chili flake will work.
How to Make Braised Cabbage
- Make the tahini: Whisk the tahini ingredients in a bowl until a smooth sauce forms. Add water gradually while whisking until the sauce coats the back of a spoon. Adjust thickness with more water or tahini as needed.
- Make the herb & caper salad: Toss parsley, dill, capers, lemon zest, lemon juice and olive oil. This garnish can be prepared ahead and chilled.
- Preheat: Heat your Traeger to 425°F or preheat an oven to the same temperature. The Traeger adds a subtle smoky layer, but the oven works well too.
- Slice the cabbage: Trim outer leaves and stem, halve the head, then cut each half into 3–4 even wedges, slicing through the core to keep wedges intact.
- Sear the cabbage: Heat a neutral oil with a high smoke point (such as avocado oil) in a large, oven-safe pan. Pat wedges completely dry and sear undisturbed until deeply browned and charred on both sides.
- Add the liquid: Stir in the anchovy compound butter to melt, then add the broth and bring to a simmer.
- Braise: Transfer the pan to the Traeger or oven and braise until the cabbage is fork-tender but not falling apart and the broth has reduced by about three-quarters.
- Plate and garnish: Spread tahini on a serving platter, arrange the cabbage wedges on top, spoon over some of the reduced broth, then finish with Aleppo pepper (or your chosen chili), chopped hazelnuts and the herb-and-caper salad. Serve immediately.
Substitution Ideas
- Green cabbage — substitute savoy cabbage
- Chicken broth — substitute vegetable broth for a vegetarian version
- Butter — substitute ghee
- Hazelnuts — substitute slivered almonds
- Aleppo pepper — substitute crushed red pepper flakes
- Capers — substitute pitted and sliced green olives
- Anchovy filets — omit if desired
5 from 1 vote
Braised Cabbage with Anchovy Butter, Tahini and Herb & Caper Salad
Braised cabbage with anchovy butter, tahini, hazelnuts & herb & caper salad is a showstopper dish that’s as delicious as it is impressive.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Ingredients
For the Tahini:
- ½ cup 100% pure toasted sesame seed paste (tahini)
- 1 clove garlic, finely chopped or grated
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup ice cold water, plus more or less as needed
For the Herb & Caper Salad:
- ¼ cup loosely packed, roughly torn fresh parsley leaves
- ¼ cup loosely packed, roughly torn fresh dill leaves
- 2 heaping tablespoons brined capers, drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
For the Braised Cabbage:
- ¼ cup raw, unsalted hazelnuts (substitute slivered almonds)
- 2 tablespoons room-temperature unsalted butter
- 3 anchovy filets packed in olive oil, finely chopped
- Zest and juice of ½ lemon
- 3 tablespoons avocado oil
- 1 small head green cabbage
- 1 cup chicken broth (substitute vegetable broth for vegetarian)
- Kosher salt and freshly cracked black pepper, to taste
- 1 teaspoon dried Aleppo pepper (or crushed red pepper flakes)
Instructions
For the Tahini:
- In a bowl, combine the sesame paste, garlic, lemon juice and salt. Whisk until a paste forms. While whisking, slowly add the cold water a little at a time until the sauce is smooth and coats the back of a spoon. Adjust thickness as needed, then cover and set aside.
For the Herb & Caper Salad:
- In a small bowl, combine parsley, dill, capers, olive oil, lemon zest and lemon juice. Toss to coat, then cover and refrigerate until ready to serve.
For the Braised Cabbage:
- Preheat the Traeger grill or oven to 425°F.
- Toast hazelnuts in a dry pan over medium-low heat, stirring until fragrant and slightly browned, about 8–10 minutes. Transfer to a towel, rub to remove skins, roughly chop and set aside.
- Mix butter, anchovies, lemon zest and lemon juice in a small bowl and set aside.
- Trim outer leaves and stem from the cabbage, halve it, then cut each half into 3–4 wedges, keeping the core intact.
- Heat a large oven-safe pan over medium-high heat with avocado oil until shimmering. Pat cabbage wedges dry and sear, undisturbed, until deeply browned, about 5 minutes per side. Add the anchovy butter to melt, then pour in the broth and stir to combine. Transfer the pan to the Traeger or oven and braise until the cabbage is fork-tender and the broth has reduced by about three-quarters, roughly 20 minutes.
- To serve, spread tahini across a platter, arrange the cabbage wedges on top, drizzle with any reserved broth, and garnish with Aleppo pepper, chopped hazelnuts and the herb-and-caper salad. Serve immediately.
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