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.
- 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.”
(abstract 334ZEL5JX6F02FRGL5022K2ZOO0SOJ 39ASUFLU6X7O9PYKB48VL0KYYQ2XEN A1MURUJBBDJWM6)(authorquote 3NOEP8XAU42QJWPGUFJ4QSOHD96PXF 3TEM0PF1Q5XBKTE9CX8464F2O7O0DA A1MURUJBBDJWM6)(keypoints 3EQPA8A374WJ2GMX0K25QHIGCAZZJN 37QW5D2ZRGMZ472U4RG8UI7K88C8S1 A2B5RYKVO64OLZ)