Roast Cabbage Wedges
Jacques Pépin’s Roast Cabbage Wedges
With a price tag that usually falls between $1 and $4 for a large head that will last for ages in your fridge, cabbage is one of the best deals you’ll find in the produce department. Don’t consign this cruciferous vegetable to only being used in coleslaw; instead, use Jacques Pépin’s simple technique to turn it into a stunning side that would fit right in at a dinner party.
After cutting off the bottom of a green cabbage and slicing the whole head in half, Pépin cuts each half into three wedges (six in total). The chef places the wedges on a foil-lined baking sheet and brushes them with olive oil or peanut oil before sprinkling on a layer of salt and pepper.
He recommends roasting the cabbage at 350°F for at least an hour, covering it with foil halfway through. Once the leafy green is done, Pépin transfers it to a platter and finishes everything off with a drizzle of oil and some (optional) chopped chives.
The result is meltingly tender, caramelized cabbage wedges that Pépin explains would make a wonderful accompaniment for chicken or steak.
Serves 6
Roasted Cabbage Wedges (with an optional Warm Bacon Vinaigrette!)
from https://fromscratchfast.com/
If you haven't roasted cabbage before, you've got to give it a try-it turns nutty, tender and irresistible. The outer leaves become crispy, almost like kale chips, while the inner leaves turn tender and sweet. The flavor is surprisingly mild (with none of the sulphuric punch of boiled cabbage).
Roasted Cabbage
1 small head green cabbage, halved lengthwise then cut into 1-inch wedges (see video above)
2 tablespoons neutral vegetable oil
Salt and freshly ground black pepper
Warm Bacon Vinaigrette
4 ounces bacon (4 strips), diced
2 tablespoons extra virgin olive oil
1 small shallot, minced (about 3 tablespoons)
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
Salt and freshly ground black pepper
Chopped chives, for serving (optional)
Preheat the oven to 450˚F (230˚C). Line a large baking sheet with parchment paper.
Arrange the cabbage wedges on the baking sheet in a single layer and drizzle with 1 tablespoon of the oil. Rub the oil over the wedges to coat. Sprinkle with salt and pepper. Flip each wedge over and do the same to the other side.
Roast the cabbage wedges until the bottoms and edges are browned (the edges should be pretty dark), about 25 minutes. Flip the wedges over and roast until browned on the other side and tender in the center, 5-10 minutes longer. If you're making the vinaigrette, make it while the cabbage cooks. Otherwise, go ahead and serve the cabbage while warm!
Servings: 6
