It was the deep jewel color that grabbed my attention. That’s how it starts, much of the time.
It was the sensuous curves and luscious tones that kept my full attention.
It came home with me and first, posed for a dreamy still life.
Outside of my families recipe of dolmathes (little bundles made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, boiled until wonderfully tender topped with an lemony/egg, avgolemono, sauce) – and a variety of slaws, I can’t say that I have a load of go-to recipes using cabbage.
I may be in the minority, but I am not a fan of boiled corn-beef and cabbage.
A quick search online lead me to a few recipes, and I settled on this one – of which I loved everything about. The recipe is at the end of the post.
*Hard to believe there was anything leftover, but there was, so I made soup, of course…HERE.
I changed up the spices and used ones that I prefer.
It’s easy to use any combination you like.
I’ve made this three times now, each with a slightly different herb/spice combination.
This is my favorite – fennel seeds, ginger and fresh cilantro.
All I’m going to say is TRY IT – following this recipe, or change it up using what you like. It’s as simple as can be because it’s simply roasting a vegetable.
And, make up extra so that you can turn your leftovers into THIS SOUP too.
Roasted Cabbage Steaks
(adapted from Drizzle and Dip)
Ingredients
One large head of red/purple cabbage (I’m sure you can also use green)
Spice mix – use what you like – this is what I used this time around:
1 tsp toasted finely ground coriander
1 tsp khmeli-suneli
1 heaping tsp of whole fennel seeds
1/2 tsp red chili pepper flakes
a healthy pinch of grey salt
1 tbsp of fresh thyme leaves
a healthy drizzle of evoo
Ingredients for the Ginger/Apple Cider Vinaigrette
*I make my dressings more by taste than by exact measurements. Start here and adjust to your taste.
1/2 tsp grated fresh ginger pulp
healthy tsp (or more) of finely minced shallots
1/8 cup Organic Unfiltered Apple Cider Vinegar
1/2 tbsp or so of freshly squeezed lemon juice
1/2 cup or more (to taste) of extra virgin olive oil
healthy pinch of toasted coriander
pinch of grey salt
Directions
Preheat the oven to 350 degrees F.
Line a sheet pan with parchment paper – you’ll fit 5-6 rounds on a sheet. So use two if you want to make more, and double the spice mix and vinaigrette, as well.
Cut cabbage into rounds about 1/4-1/2 inch thick. Be careful to keep them intact. Lay them on the parchment, don’t overcrowd.
Drizzle generously with the olive oil, and sprinkle with the spice mix, fresh thyme, and salt.
Place on middle rack and roast for about 20 minutes, longer if you like more carmelization. Don’t turn them. They are done when the cabbage is fork tender.
Use a wide spatula and carefully transfer them onto a warm plate, drizzle with the vinaigrette and top with fresh chopped green onions, fresh cilantro, a light squeeze of lemon, and, either roasted chickpeas (use this recipe and roast along with the cabbage) or red lentils (prepare while the cabbage is roasting – do not overcook)
Pistachios or toasted pine nuts would be a tasty addition as well.
