Fall-Apart Caramelized Cabbage Smothered in Anchovies and Dill

Wrap your head around the cozy flavors of fall with a dish that's both unexpected and undeniably delicious. My Fall-Apart Caramelized Cabbage, smothered in the savory flavor of anchovies and brightened with the freshness of dill, is a symphony of flavors that brings warmth to the autumn table.

This recipe surprises everyone in my cooking classes. They can’t believe cabbage is this delicious.

Serves 4

Ingredients:

1 head basic green or purple cabbage or fancy savoy

¾ cup Garlic Jalapeno Extra-Virgin Olive Oil

Kosher salt

1 Tbl Mojave Garlic Pepper

4 oil-packed anchovies, drained and finely chopped

1 garlic clove, finely grated

1 cup coarsely chopped dill

½ cup toasted walnuts, finely chopped

2 tsp finely grated lemon zest

1 Tbl fresh lemon juice

Freshly ground pepper

Directions:

Preheat the oven to 350ºF.

Spread out the walnuts in an even layer on a rimmed sheet pan and put in the oven for 6-8 minutes.

Halve the cabbage through the core. Cut each half into three wedges, keeping the core intact. Set a large cast-iron or stainless-steel skillet over medium-high heat. Add ¼ cup of the olive oil and heat until it is hot and shimmering.

 Season the cabbage with salt and Mojave Garlic Pepper Blend and then place it in the skillet. Cook, using tongs to press down on the cabbage, so it becomes deeply charred and kind of tender (it’ll soften more in the oven), 3 to 5 minutes per side. If your skillet isn’t large enough to brown all the pieces at once, do it in batches. Remove the skillet from the heat and carefully cover it with aluminum foil.

Transfer the skillet to the oven and roast until the cabbage is very tender, 30 to 40 minutes. When it’s ready, a paring knife should slide in and out of the cabbage core like butter.

Spread out the nuts in an even layer on a rimmed sheet pan and put in the oven for 6-8 minutes.

While the cabbage is in the oven, in a medium bowl, stir together the anchovies, garlic, dill, walnuts, lemon zest, lemon juice, and remaining ½ cup olive oil. Season with salt and plenty of pepper. If you let it sit for 10 minutes, the flavors will soften and meld. Once the cabbage is done, arrange the pieces on a platter and spoon the sauce all around and between the melty layers. Sprinkle with more pepper and serve.