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roasted cabbage with parmesan

roasted cabbage with parmesan cheeseCabbage gets a bad rap if you ask me.  It’s been around for three thousand years and yet it’s not front of mind in the vegetable world.  Most will have eaten it raw in a coleslaw and not many will have tried it cooked on the stovetop or in the oven.  Perhaps we don’t do the cabbage any justice when we overcook it or not enough insight into the ways it can be served and enjoyed.  Or maybe recipes using cabbage seem too laborious; cabbage rolls for example.  Any veggie, in my opinion, should be simple to cook and not time-consuming.  A while back I posted a recipe using cabbage in soup and there are many other ways to enjoy this vegetable besides coleslaw.  Roasted cabbage is a delightful introduction and is sure to tickle your tastebuds!

When selecting a cabbage, choose a tight compact head that feels heavy for its size and doesn’t show any blemishes.  Store in the crisper of your fridge until ready to use.  I chose to cut the cabbage into wedges about one-inch thick; anything bigger adds to the roasting time.

half cabbage
extra-virgin olive oil
sea salt and freshly ground black pepper
1/2 cup grated Parmesan cheese (add more if you like)

Preheat oven to 375f (190c). Cut cabbage into one-inch wedges and place on baking sheet.  Drizzle olive oil over each slice.  Scatter grated cheese and top with sea salt and freshly ground black pepper.  Roast in the oven for 30 minutes or until cabbage is al dente.  To achieve a golden brown top, turn the broiler on and cook for another one to two minutes.

The Culinary Chase’s Note:  You can also slice the cabbage into one-inch rings.  Next time, try wrapping each slice in bacon. Enjoy!

roasted cabbage with parmesan
 
Author:
Recipe type: vegetarian
Serves: 4

Ingredients
  • half cabbage
  • extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • ½ cup grated Parmesan cheese (add more if you like)

Instructions
  1. Preheat oven to 375f (190c). Cut cabbage into one-inch wedges and place on baking sheet. Drizzle olive oil over each slice. Scatter grated cheese and top with sea salt and freshly ground black pepper. Roast in the oven for 30 minutes or until cabbage is al dente. To achieve a golden brown top, turn the broiler on and cook for another one to two minutes.
  2. The Culinary Chase’s Note: You can also slice the cabbage into one-inch rings. Next time, try wrapping each slice in bacon. Enjoy!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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