But cabbage has so much to offer! A small, fresh cabbage is surprisingly sweet. And they keep for days on end in the crisper drawer, which means they are like a little gift near the end of the week, when you've already burned through those frou-frou veggies that couldn't take another day in the fridge. (Cabbage will wait for you.) And as long as you don't boil cabbage to death, it is a real pleasure to eat. And if all that didn't convince you, consider this: "mon petit chou" is a French term of endearment. It means "my little cabbage." And we can all agree that the French know a thing or two about food, love, and life, can we not? I rest my case.
I love green cabbage braised in cream, red cabbage shredded and tossed in a lemon-pepper dressing, and even a homemade coleslaw with curried mayo, nuts, and dried cranberries. But all those cabbage preparations have been overshadowed by my new favorite recipe: Roasted Cabbage with Lemon. You may already know of my intense love of all roasted veggies. And yet I had never thought of roasting cabbage until I saw it in the January issue of Martha Stewart Living. I tried it immediately and we've had it once a week ever since. I even ate about 3/4s of a small, roasted cabbage as my entire dinner the other night. (Although, to be fair, that was because the French Vegetable Stew I made to go with the cabbage was completely awful. So while the French may know a thing or two about food, perhaps I do not.)
This recipe takes advantage of cabbage's natural sweetness, as some of the sugar carmelizes as it roasts and browns. Then the lemon squeezed over it complements the sweetness perfectly. Even better, this recipe is as easy as it comes. Perfect even for the beginners out there.
So pick yourself up a petit chou this week and get ready to fall in love.
ROASTED CABBAGE WITH LEMONSource: adapted from Martha Stewart Living, Jan. 2010 issue
- 1 small, green cabbage
- olive oil
- salt and pepper
- 1 lemon
- Preheat your oven to 450 degrees.
- Remove any loose, dirty or bruised outer leaves from your cabbage. Trim the stem and then cut the cabbage in half. Then cut each half into four wedges, trying to preserve a bit of core on each wedge, to help hold them together.
- Arrange wedges on a rimmed baking sheet. Brush the wedges generously with olive oil on all sides. (Martha called for just 1/2 tsp. of oil, but I easily use a full tablespoon or so. Also, if you don't have a brush, just lightly pat them with oil -- I even let my 2 yr. old do that recently and they turned out fine.) Sprinkle generously with coarse salt and freshly ground pepper.
- Roast for about 10-15 mins. and then carefully flip. Roast for another 10-15 mins. (I like mine to get some good color, so I go pretty long. But do check every now and again!)
- Squeeze the lemon over the cabbage and serve.