Cabbage isn’t usually the star of Thanksgiving, but this might change that. Roasted in thick wedges until the edges are crispy and the middle is tender, then brushed with melted cultured salted butter, it tastes rich, savory and surprisingly elegant.

Serves: 6 to 8 | Prep: 10 min | Cook: 40 min

Ingredients

• 1 medium green cabbage (about 2 lb)
• 4 tbsp cultured salted butter, melted
• 2 cloves garlic, grated (optional)
• ½ tsp salt
• ½ tsp black pepper
• A squeeze of lemon juice, to finish (optional)

Method

1. Heat the oven to 425°F and line a large sheet pan with parchment.
2. Remove any tired outer leaves, then cut the cabbage into 8 wedges through the core, keeping the core attached so the wedges hold together.
3. Stir the garlic into the melted butter. Brush half of it over the cut sides of the cabbage and season with the salt and pepper.
4. Roast for 20 minutes. Turn the wedges, brush with the remaining butter and roast for 15 to 20 minutes more, until the edges are crisp and browned and the centers are tender.
5. Finish with a squeeze of lemon, if using, and serve warm.

Notes

• Make ahead: cut the wedges a day ahead and refrigerate. Roast them on the day.
• Spice it up: a pinch of red pepper flakes in the butter adds a gentle kick.