25 April 2012

Roasted Cabbage, Sweet and Tender

It's spring, when this cook's tummy yearns for salad. And what goes in salad? Red cabbage, among other things. Problem was, I bought an enormous red cabbage -- far more than could go in salad -- and was at a loss as to what to do with it. Mad Googling led me to Martha Stewart's recipe for "Roasted Cabbage Wedges" and, well, I never knew cabbage could be this delicious!

This is such a simple recipe -- slice your cabbage thickly (despite the title, there are no cabbage "wedges" in this recipe), brush with olive oil, season with salt and pepper, roast in a 400°F oven for 40 minutes. The recipe calls for fennel/caraway seeds, but I forgot to add it and can't say I missed it at all.

Roasting Cabbage for One

If your cabbage, like mine, starts to get a bit too crispy around the edges well short of the 40 minute mark, just cover it with a piece of foil and walk away. It will be fine.

Sunday Supper

The cabbage was just lovely. A little crispy around the edges with a sweet, mellow middle I wouldn't have expected of cabbage. I have to ask, is there a vegetable roasting won't improve?