In my opinion, cabbage is the dark horse of the vegetable world. It is humble, and ubiquitous and has a reputation for being used as an inexpensive"filler". And at this time of year, in the autumn, it is overshadowed by its upscale cousins dyno-kale and brussel sprouts. But this simple vegetable is seriously delicious. It just needs a little coaxing to bring out its natural sweetness.
Try this easy recipe any day of the week or as a side on Thanksgiving.
BT's Simple Roasted Cabbage
Ingredients:
1 medium head green cabbage
1/4 cup (60 ml) fruity olive oil
1 jalapeño (optional)
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1 shake peperoncino flakes
1 tablespoon honey
2 cloves garlic - crushed
1 teaspoon kosher salt
3 grind black pepper
Directions:
Cut cabbage in quarters and then cut each quarter in half
Fill large bowl with ice water and place cabbage in bowl for 1 hour (removes bugs)
Heat oven to 400 F. (200 C.)Remove cabbage from water and cut away hard core
Drizzle a very small amount of olive oil in bottom of roasting pan
Arrange cabbage in pan - packing tightly
Salt cabbage with 1/2 teaspoon of kosher salt and the black pepper
Slice jalapeño into thin rounds
In a separate dish mix remainder of salt, garlic, cumin, cloves, honey and oil
Pour mixture over cabbage
Toss jalapeño rounds on top
Sprinkle a tiny amount of oil on to jalapeño
Place in oven for 30 minutes
Remove pan and flip each eighth
Return to oven for 20 or until cabbage is caramelized
Enjoy! !בתיאבון
Looks really good