a little extra char here but hey, cabbage can handle it
I posted a recipe for cabbage a few weeks ago and it quickly became one of my most popular posts. I guess everyone loves cabbage?!
I think what everyone was really getting excited about was a new way with a winter vegetable that otherwise gets no love. Not to mention the fact that this vegetable is an incredibly low cost option but can still be turned into something special.
If you're sick of the recipes in your current vegetable repertoire, it's time to either try new vegetables or try new ways with the same vegetables. Roasted vegetables with a delicious breadcrumb topping isn't novel, but have you tried it with a cabbage?
If not - now's your time!
Cabbage is hearty - it can handle high heat, it can handle being a little forgotten about, it can handle strong flavour. This recipe uses simple flavours, but the cabbage itself completely transforms under the high heat. It becomes soft and takes on a buttery flavour. I love how it becomes a whole new ingredient this way. Cutting it into wedges keep it low effort (limited chopping) and also keeps it looking dramatic on the plate.
Breadcrumbs are my back-pocket trick that I use in many many recipes as a fast track to flavour and texture. In this recipe, they toast in the oven so they don't need to be toasted on a pan beforehand (like I do in many other recipes).
I served this alongside a slow braised meat ragu for a classic Sunday lunch with friends. It paired well with a rich and slow cooked dish like this but would be equally delicious alongside a lighter baked fish.
Ingredients
1 head green or savoy cabbage, cut into wedges, keeping the core in tact. Thinner is better here so they cook through properly
olive oil
salt and pepper
for the breadcrumbs
1/2 cup breadcrumbs
zest of 1 lemon
1 garlic clove, grated
1/4 cup grated parmigiano cheese, can omit or replace with nutritional yeast if dairy free
1/4 cup finely chopped parsley
pinch chili flakes, optional
olive oil
salt and pepper
Directions
Preheat oven to 450F.
Slice cabbage in half through the core. Cut each half into 3-4 wedges, depending on size of the cabbage, again through the core. Toss the cabbage wedges with olive oil, salt and pepper so they are each well coated. Lay the cabbage wedges in a single layer on a parchment lined baking tray or other oven safe dish. Spread the wedges out as much as possible.
Roast for about 20-30 minutes, until you can pierce them fairly easily with a fork and you are starting to see some golden brown on the edges of the cabbage wedges.
Meanwhile, combine breadcrumbs, lemon zest, garlic clove, parmigiano, parsley, chili flakes (if using), salt and pepper in a bowl.
When the cabbage is done roasting, sprinkle all over with the breadcrumbs. Drizzle with olive oil again. Return to the oven for another 5-10 minutes, until the breadcrumbs are nicely toasted.
If it looks a little dry, drizzle with fresh olive oil before serving.
Welcome on board the cabbage bandwagon my friend! May we enjoy these large vegetables that are somehow always 2.99$ regardless of how large they come.
-xo olivia
Comments