Okay, not sure I can really call this a new ‘recipe’, as it’s so basic. But I feel I should share this way to cook cabbage with you, as I only came across it a few months ago and it’s so delicious that I can’t stop cooking cabbage in this way.
Who likes cabbage?
Now I must admit, I like cabbage even when it is boiled in salted water. I know it’s not to everyone’s taste, but I really don’t mind it. Cabbage, cauliflower, broccoli … I like it all. The only similar veg I really don’t like are Brussel sprouts, although I will eat them to be polite.
Many veggies benefit from being roasted, as the process removes moisture from the vegetable and intensifies the flavour. I also find that a bit of charring on a veggie (essential in this recipe) adds more deliciousness.
Roast potatoes. I rest my case.
So this roasted cabbage formed the component of a Thai-style chicken recipe I discovered for the first time last year. I have made it multiple times since (refining the recipe to my tastes) and then started roasting a cabbage on its own, as a side dish. It’s so simple – just brush with oil, season with salt and pepper, and bung it in the oven for 30 minutes, tossing it about once or twice so it cooks evenly.
What you end up with are deliciously charred ends (which taste like Chinese takeaway seaweed … which I utterly love!), and soft middles of the cabbage. Just give it a try – I am sure you won’t be disappointed.
The best way to cook cabbage – serves four as a side dish
My preference is to use a sweetheart cabbage, but you can use whatever you fancy, although I think a green cabbage would work better than a red one, and I think one where the leaves are not too densely packed would be best (ie not a white cabbage).
Halve the cabbage lengthways and remove any brown leaves and the hard core of the cabbage. Then halve lengthways again, or cut into thirds lengthways if the cabbage is a big one. Place in an oven proof dish.
Brush with olive oil, and season with salt and pepper.
Turn the cabbage pieces over and do the same to the other side.
Roast in an oven at 180 degrees for around 30 minutes, turning halfway, until the edges of the cabbage are blackened, and the centre is tender.
Serve as a side dish, although I’d happily eat a plate of it on its own!
Are you a cabbage fan?
If you like cabbage as much as me, why not give this delicious Tuscan recipe for cabbage a try: Cookbook challenge – From the markets of Tuscany: Savoy cabbage with sausage – new recipe
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