Fall-apart caramelized cabbage smothered in anchovies and dill from The Cook You Want to Be: Everyday Recipes to Impress (page 184) by Andy Baraghani

Ingredients

lemons
green cabbage
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EYB Comments

Can substitute purple cabbage or Savoy cabbage for green cabbage.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute purple cabbage or Savoy cabbage for green cabbage.
nick_ixtfmj on January 29, 2026

This was pretty good. I used a large green cabbage and found that it needed much longer in the oven than the recipe stated, but maybe that was just my oven - just be patient and make sure the cabbage fully cooks down. I subbed the anchovies for capers and it worked well. I found despite salting the cabbage a lot, it needed more salt - aggressively salt the cabbage and the dressing.
bernalgirl on November 05, 2023

I came home from a work trip to half a head each of savoy and purple cabbage and not a lot else. I followed the technique but changed the topping. 1: this technique is outstanding, the cabbage browns beautifully and softens to a velvety texture. I put the cabbage wedges on a sheet pan to roast. 2: purple cabbage is so much better than savoy for this dish, it melts to a nicer texture. 3: Not preferring that much dill, I used a Persian walnut-based herb paste from a previous recipe with minced anchovies, a dab of maple syrup and olive oil — it was delicious.