Tuesday, April 27, 2010

Lemon Roasted Cabbage

I bought a head of cabbage about two weeks ago.  Somehow I forgot about it.  The poor thing just sat in my vegetable crisper until I found it again last night. All the outer leaves were turning yellow. I had to cook it.   I poked around for a recipe and found a whole bunch of websites that said to treat your cabbage like a gigantic brussell sprout and roast it. A fellow Twitter peep suggested I roast the cabbage with a bit of olive oil, Herbes de Provence and sea salt.  Awesome idea but unfortunately I couldn't find any Herbes de Provence.  Next best thing....olive oil and lemon.
 

Ingredients

1 head of green cabbage
1 lemon
Olive Oil
Salt and Pepper

Directions

Pre-heat oven to 450 degrees.

Remove dirty outer leaves of the cabbage.  Cut the cabbage in half and then slice each half into quarters.  I removed the core from mine but next time I will leave it intact. My wedges were falling apart mid roast.

Place the wedges on a baking sheet, drizzle with olive oil and season with salt and pepper on both sides. Roast for 20-30 minutes, flipping halfway through cooking time, until edges are a bit brown.

Remove from oven and squeeze lemon juice over the wedges to taste.


I drowned mine in lemon juice.  It was so good and mouth puckering next to some BBQ grilled chicken.  It made the house smell a little funny but I'd definitely would roast cabbage again.  Next time I'll throw in some bacon and leave it in a little longer to get a darker brown leaf.

5 comments:

Ann said...

Wow.. Sounds new to me. I love cabbage, ita nice way to cook them. Sure will give a try.

Charlie said...

Thanks for the mention! :D That looks absolutely divine! I think it's a good page to take from Her Grace herself, Ina Garten, re: Brussels Sprouts & Asparagus (and, conversely, cabbage) to have them at near the saltiness of a pretzel. Personally, salt tolerance has always depended on my mood. Sometimes I want it. Sometimes, all I want is to wax herbaceous or go peppery or, as your wonderful recipe goes, citrusy! ~Brilliant photo, too! :p

Pocky said...

Ann, hope you like it. I'm actually going to roast another head today.

Hi Charlie!!! I love Ina Garten. Her food no matter how simple or complicated the recipe always looks fabulous. Thanks so much for dropping by. :)

redkathy said...

Oooh the cabbage looks and sounds great! I have some in the fridge too. You know what that means... roasted cabbage tomorrow! BTW- Superb photo!

Anonymous said...

Awesome recipe. Thanks for posting. The suggestions about leaving the core in and adding bacon worked.