Roasted Savoy Cabbage with Parmesan

by katerina on June 19, 2012

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.

Roast Cabbage Recipe

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.

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Roasted Savoy Cabbage with Parmesan

(serves 2)

1 head savoy cabbage
1 tablespoon olive oil
salt and freshly ground black pepper
2 tablespoons fresh grated Parmaggiano Reggiano cheese

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.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time:20 minutes
Calories(approximate per serving): 175

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