When I suggest you try roasting cabbage, please just do it. Don’t do what I did and wait a few years after reading about this method because it really is a revolutionary way to eat cabbage. Roasting it creates texture and sweetness; producing a cross between a kale chip and a roasted brussel sprout.
All you need to do is chop it, wash it, toss with olive oil and seasoning and roast. You will have a dish with varying texture and flavour. Try pairing it with sautéed duck breast or a sweet grilled pork tenderloin. Or, you can go the complete other way and omit the cheese to make this vegan.
Roasted Savoy Cabbage with Parmesan
(serves 2)
Preheat oven to 475F.
Remove the core from the cabbage and cut into 3/4" cubes. Place on a cooking sheet and toss with the olive oil, salt and pepper. Transfer to a hot oven for 8 minutes, shake the pan to shift it all around and return to oven for another 5 minutes. Sprinkle with cheese and toss together. Return to oven for 2 more minutes.
Serve hot.
{ 10 comments… read them below or add one }
I was going to pass of this recipe even after reading the “don’t do what I did and wait two years before trying this recipe.” I was still going to pass it off. Then I thought what the hay it’s a quick lunch fix, I substituted the two cheeses for powdered parmesean and added fresh garlic; while mine only crisped around the edges (which I preferred over going for a full kale style chip) it was AMAZING! People when this lady says don’t wait two years DON’T WAIT it took me literally 5 minutes to prep and 20 to bake, soooo worth it and with mine being more on the soggy side due to a deeper baking dish and probably over saturated with oil, this would make a fabulous hot or cold salad. Sooo simple… sooo delicious my new favourite way to enjoy cabbage!
Oh I also baked at 400 because I never trust an oven over 400 which is probably another reason it didnt crispify.
@Carling – so glad you listened to me and had success.
I think it is hilarious that you don’t trust a hot oven
I rarely use mine below 400 unless I am baking something.
My husband and I love cabbage and Brussel sprouts and esp. roasted Brussel sprouts. But I have never been able to get him enthused about Savoy cabbage. This might actually change that. Thanks!
Have you tried it cooked slowly over low heat with some crispy pancetta? Like in this recipe, amazing! http://www.dailyunadventuresincooking.com/2006/11/pancetta-and-cabbage-risotto.html/
I took your advice and made this right away. Good advice. Easy and delicious, and my husband loves it!
This recipe is wonderful. My son begs for it. I do a tenderloin in the crockpot for pulled pork and make this recipe to go along with it. A completely different and delish twist on the traditional B-B-Que and cole slaw
A veggie dish your son begs for! That is the definition of success!
Unbelievable… Roasted cabbages are so awesome… Thank you sooo much!! Your superb:-) It was so crispy..I loved it!!!!!!!!!!!!!
Awesome! Glad you liked it.