Roasted Cabbage With Furu Butter
The Mala MarketIngredients
For the Furu Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons white furu (about 4 small cubes), drained (or spicy white furu)
- Freshly ground white pepper
For the Cabbage
- 1 small hispi (sweetheart) or green cabbage (about 1½ pounds / 675g)
- 1 tablespoon roasted peanuts, chopped (for garnish)
- 1 scallion, green part only, thinly sliced (for garnish)
Instructions
- Make the furu butter: Use a fork to mash the softened butter and furu together in a small bowl until they are well combined. Season the mix with a pinch of the white pepper and mash again.
- Prepare the cabbage: Cut the cabbage through its core into 4 wedges, keeping the core intact so the wedges hold together.
- Preheat the oven to 410°F (210°C). Rub the cut sides of the cabbage wedges with the furu butter, using ¼ of the total mixture for each wedge. Arrange the wedges on a parchment-lined baking sheet, with both of the cut sides facing up. Roast for 25–30 minutes, until the edges are charred and the leaves are tender.
- Transfer cabbage to a platter and scatter the peanuts and scallions on top. Serve immediately.
Notes
To make this cabbage in a pan, rub the cut sides of the cabbage with a little vegetable oil. Heat a stainless steel or cast-iron pan over medium-high heat until very hot. Place the cabbage wedges in the pan with one of the cut sides down and cook them for 6–7 minutes, until the side on the pan is deeply browned. Flip and cook the other cut side for another 6–7 minutes. Turn off the heat, add the furu butter, and let it melt over the cabbage.