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!