Roasted Cabbage
serves 2-4
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1 head cabbage, cut into eighths
2 tablespoons unsalted butter
kosher salt and freshly ground black pepper
1 tablespoon sherry vinegar
prep: 5 minutes
total: 35 minutes
roasting pan
small saucepan
tongs
1. Preheat the oven to 500F and place the rack in the upper middle position. Cut the cabbage in half through the root. Cut each half in half. Then split the quarters into eighths. Stand each eighth up and slice down at an angle along the core to remove it.
2. Melt the butter in a small saucepan. Spread the cabbage out in a roasting pan. Drizzle the butter over the cabbage.
3. Roast the cabbage in the oven, stirring it once or twice, until tender and brown in spots, 20-30 minutes. Season it with a sprinkling of salt and pepper, then toss with the vinegar before serving.
2. Melt the butter in a small saucepan. Spread the cabbage out in a roasting pan. Drizzle the butter over the cabbage.
3. Roast the cabbage in the oven, stirring it once or twice, until tender and brown in spots, 20-30 minutes. Season it with a sprinkling of salt and pepper, then toss with the vinegar before serving.
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