Obsession: Roasted Cabbage


I've been weirdly obsessed with cabbage lately.

Red, Green, Savoy, no matter. I am loving it.


I recently made Food52 (Gabrielle Hamilton's recipe) for braised cabbage in butter with garlic and anchovies. I added in capers and sprinkled with garlicky breadcrumbs after an hour.
I swear, I ate the entire pan myself.


Cabbage is my new best friend and there are so many ways to prepare this healthy veg.


This month I've made cole slaw; kimchi; braised cabbage; Mimi's choux farci and this wonderful roasted cabbage.


I love roasted brussels sprouts, so why not it's larger cousin? (are they really related?).

Roasted Cabbage. Here's how:

Line a baking sheet w/ parchment paper and cut your cabbage into quarters, leaving some of the stem intact.

Drizzle olive oil over both sides and sprinkle w/ kosher salt & pepper.

Roast in a 450F oven for 15-20 minutes, flipping them over after the 10 minute mark.

They will be nice and crispy. After you remove them from the oven, squeeze some lemon juice over the wedges and sprinkle w/ grated Parmesan cheese.


I am in love!

Comments

Katie C. said…
Eating Well has a fantastic mustard sauce that you drizzle over the roasted cabbage. We love the stuff. I’ll probably make it tomorrow to go with the spare ribs for my guy’s birthday. Maybe some roasted potatoes too since I’ll have the oven cranked.

Right now, we are just trying to finish weeding our community garden plot so we can get the tomatoes in. We are very late this year because the county closed it for a while because it’s on park land. Idiots. ��. Anyway, as a result, the weeds went bonkers. I am so sore but we will be going out there shortly. Today is a nice cool day for gardening.
Stacey Snacks said…
Katie,

That mustard sauce sounds so good...I will look up the recipe.....and you know how I feel about Militant Community Gardens!!! :)