Roasted Cabbage

I cook cabbage in so many ways: steamed, braised with white wine and juniper berries, braised with apples, sautéed in a little butter and oil and tossed with herbs, stir fried with ginger and garlic, smothered, meaning slow cooked with a little white wine vinegar a la Marcella Hazan,  and so on. That doesn’t count fermenting to make kraut, combining with any number of ingredients in canned relishes, curing for kimchee-like salads, plus various raw slaws. Not to mention stuffed cabbage. Think I like it?

One of my favorite ways to cook cabbage, though, is to roast it in the oven. I have done this with regular green cabbage and with red cabbage. Halve the head of cabbage, remove the core, and slice the halves into wedges, 3-4 per half (1½ – 2 inches at broadest part). Sprinkle with a little olive oil and salt and roast in a pre-heated 400 degree oven for about 10 minutes, turning once. The edges will be brown and crispy, resembling the edge of a beautiful fabric, and the centers will be tender and tasty. Serve hot or lukewarm, along or paired with other roasted vegetables like parsnips (shown here) or carrots.


Categories: Cabbage, ParsnipsTags:

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