We've moved from Baltimore, Maryland USA to Venice, Italy in pursuit of living our dream!


Tuesday, April 24, 2012

Roast Cabbage- for Andrew





Before ....


....After


This cabbage recipe is so simple- it's a wonderful way to use cabbage. Try it!


Recipe from Kayln's Kitchen  www.Kaylnskitchen.com  We have used many recipes from this site, all of them fabulous! Grazie, Kayln!

Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.

1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon)
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)  Karen's Note:  After trying this the first time, we now leave the core in, it makes it easier to turn the pieces later.

Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

7 comments:

Andrew said...

You're a star Karen! Will definitely give it a try. It's printing off as I type.

Susie L said...

This really sounds delicious, thanks for posting the recipe. I love the shape of those cabbage heads!

Jan Pag said...

That sounds delicious. I do something similar with radicchio which we can't get here very often. I will definitely be trying this - we have cabbage all year round!
I missed you recently - I hope that things are getting better, the reason I do not have pets is that I cannot bare the parting. We have a wild hedgehog in the garden at the moment and I know how disappointed I will be when it moves on.
We are looking at the possibility of snowshoeing in the Dolomiti next Jan so we will definitely have to follow that up with a couple of days in Venice. 9 months is such a long time to wait though....

karen said...

FYI- the cabbage in my photo is called a Cappucin cabbage. I never found this in the US, only here. It is very sweet tasting. So good, we just can't get enough of it, especially roasted like this.

karen said...

Jan- you are right, 9 months is too long to wait. I'll look forward to seeing you both again when you are back. Pencil me in for lunch or dinner or whatever, please!!!

Chris Henderson said...

Great simple idea! Try this one. http://www.oprah.com/food/Chopped-Salad-with-Bacon-and-Fried-Garbanzo-Beans I'm not a fan of Oprah, but this recipe is loved by everyone. I always like to try new things so email me any great recipes you discover.

karen said...

Ciao, Chris!!! Love discovering a post from you, what a great surprise. Hope everyone is well. Over here, we don't find bacon, might have to try some pancetta as a substitute. Hugs to all, don't be a stranger ! -K