Charred Cabbage with Anchovy Butter

Preheat oven to 400 F.
Cut up the cabbage into 8 chunks: cut the cabbage lengthwise, then cut each halves into 1.5 inch chunks through the core so that each piece stays intact.
Add the pieces of cabbage on a sheet pan and drizzle each piece with olive oil, then season each chunk with paprika, coriander, salt and pepper on both sides.
Let them cook in the oven on the lowest rack undisturbed for 25 minutes. They should be nicely charred on one side. Then while using a flat spatula or tongs, flip each piece and cook for an additional 5 minutes or until fork tender.
While the cabbage is in the oven, make the brown butter anchovy by melting the butter in a saucepan on medium heat until it’s browned for about 5-7 minutes, then add the chopped anchovies and mix until it’s mostly dissolved.
Take the cabbage out of the oven and place on a serving plate. Pour over the brown butter and squeeze some lemon juice on each piece. Top with the chives and dill. Serve immediately and enjoy!