Roasted Cabbage with Lemon and Parmesan
I’m always looking for different ways to cook our vegetables. This quick cooking side turns that hearty globe of cabbage into a delicious, buttery, bright vegetarian side dish that pairs well with anything, year round.
Tips:
Make sure your oven is nice and hot before you put the pan in. You really want those char marks.
Make the dressing when you cut the cabbage and allow it to sit until the cabbage is ready.
I think the addition of homemade breadcrumbs tossed on the cabbage during the second stage of cooking would be great!
Original recipe had walnuts in the dish. I omitted them, but could see using a pine nut to add some crunch to the dish.
Roasted Cabbage with Lemon and Parmesan
Originally from Smitten Kitchen
Makes 4 servings
INGREDIENTS
1 medium-large (1 3/4 pounds) or two small heads savoy cabbage
7 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 large or 2 smaller garlic cloves
1 large lemon
Red pepper flakes, such as Aleppo (optional)
Grated parmesan, to taste
INSTRUCTIONS
Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.
Meanwhile, while cabbage roasts, finely grate the zest of half a lemon and all of the garlic over it into a small bowl. Add remaining 3 tablespoons olive oil to lemon, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.
The moment the cabbage comes out of the oven, spoon the dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.