Easy Roasted Cabbage

Many people think of cabbage as the bland, flavorless staple of Eastern Europe, or as a basis for pickling into sauerkraut or kimchi. But what if we told you that cabbage itself could become the centerpiece of a meal, even taking on a rich, meat-like flavor profile. Most people would think you’re crazy, but big-name chefs at restaurants like Noma have been doing this for years. The key is simply to drizzle the cabbage in oil. then roast it under high heat to bring out rich, umami goodness.

Key Takeaways:

  • Cabbage is very dense, thus cutting it into fat slices allows for its maximum textural contrast.
  • Cutting a cabbage head into fat wedges builds a nice contrast of a deeply browned exterior and a tender interior.
  • Due to a cabbage’s shape the best way to prep it for roasting is to cut it into thick wedges.

“Roasting at very high heat helps bring out the cabbage’s sweet, nutty flavors.”

Read more: http://www.seriouseats.com/recipes/2017/12/easy-roasted-cabbage.html

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