Roasted cabbage with lemon garlic dressing

this is the Cabbage equivalent of a beautiful steak it is caramelized and crispy on the outside it is melt in your mouth on the inside and it has this beautiful bright garlic lemon dressing that is just going to transport you from the dark days of winter into the beautiful bright Sunshine that you know is coming soon it is amazing it is five minutes of effort it is one pan this is my perfect cabbage hello I'm Marco and welcome to my home kitchen I gave myself a challenge I'm calling ugly vegetable winter to transform the local produce I can get into delicious meals that I crave today I want to show you how to make my perfect cabbage this recipe cuts the cabbage in a slightly unconventional way so first turn the cabbage on its side and you want to cut off this dry area on the side of the Cabbage if any of the leaves go too that's fine they're compost Now set the cabbage on the part that you just cut and cut it in half the easiest way to do this is to stab the Cabbage right in the middle and then use gravity to pull your knife down turn the Cabbage around stab it again and cut down then open the two sides of your cabbage you know a lot of cabbage recipes you cut the core out in this case you're going to keep it because it's going to keep all of the leaves attached in the wedges which is the final serving of this dish so place your cabbage cut side down cut the cabbage in half again you want your final cabbage wedges to be about two inches across so for this cabbage I'm going to cut these in half again but if you have a larger cabbage you might want to cut them into three pieces and you can see in this piece that the Cabbage core is connecting all of the leaves it is like the spiritual community of all of the people with cabbage plates and cabbage mugs which goes with my shirt finish cutting all of your cabbage pieces and that's breaking down the Cabbage now you can do this next step on a baking sheet or in a large cast iron pan I've done both on your baking sheet pour about two tablespoons of olive oil oh this is going to sound weird but season your baking sheet with salt and pepper foreign steak grab a piece of cabbage place it on the pan give it a little jiggle to move the olive oil around and do that until all your cabbages on a baking sheet you want to make sure there's space between each of the pieces of cabbage so they get some nice neat Browning in the oven grab some more olive oil and drizzle a little bit on top of each piece of cabbage Cottage can absorb a lot of olive oil so be generous I don't actually measure how much I just go by feel but there is an actual measured amount somewhere in a recipe for you to read you might be looking at this and saying wow that's a lot of olive oil and it is except when you consider cooking meat the meat already comes with a ton of fat and fat is Flavor you need to help vegetables along especially if they're going to be the core of the meal to make a vegetable dish be satisfying and keep you full you do need to add fat to it add some more salt and pepper you might have noticed I haven't told you to preheat your oven ideally you're going to put this into a cold turned off oven and as it slowly heats up that's going to gently cook the Cabbage all the way through and once it reaches the high temperature it's going to get really crisp and really charred on the top surface and really caramelized and brown on the side facing the pan so this goes into a cold oven which you're then going to turn on and set to 425 Fahrenheit gremolata is a traditional Italian condiment made of parsley lemon and garlic it is a pop of brightness like that one day in January where the sun decides to come out and Grace you with its warmth it is so good and you're going to want to put it on everything to get started finely chop The Parsley the way I like to do this is in what I call the grid method first give everything a rough shot use a bench scraper or your hands to toss everything around now cut in the shape of a grid so I'm going to go from side to side and then from top to bottom then use your bench scraper to mix the herbs all up again this is a really nice method because it doesn't make a huge mess it's really controlled and you have a good sense of where you are in the process and this is the texture you're looking for you want something pretty fine so it's not going to get stuck in your teeth now transfer it to a bowl now you want to grate one clove of garlic if you don't have a microplane you can mince the garlic then the zest of a lemon and the juice of a lemon juice goes in add salt and pepper to taste the olive oil cooked on the cabbage is going to taste very different than fresh olive oil so I'm going to add a tablespoon of a good olive oil in here as well which isn't traditional but I like the way it tastes and this is my cabbage you can change your cabbage and stir all this together you want to be diligent about breaking up the garlic and making sure there's no big clumps of it you're looking for a flavor that's going to transport you to somewhere really joyous and bright and Punchy it should be very lemony very garlicky and very intense that's the gremolata this is what you want it to look like when it comes out of the oven you can hear it's still really sizzling and crisping up on the baking sheet which I should probably let it stop doing so you can hear me and if you flip it over you'll see that it is super crispy deeply caramelized and that's going to be the best tasting part you'll know the cabbage is done when you can take a fork and stick it into the thickest part of the Cabbage core and it'll Pierce through really gently really easily to serve this I like to transfer it to a really wide serving bowl or a serving platter you can hear how crispy it is and I cannot tell you how beautiful and wonderful the smell of this cat is once you're happy with the layout of your cabbage you can chop it with the gremolata you'll want to stir the gremolata again to distribute the lemon juice and make sure you get a little bit everywhere I like to put one drop on each piece of cabbage and then spread it out with a spoon that's going to make sure you have a nice even distribution since the cabbage is still so warm it's slightly cooking the garlic and it smells so good that's how easy this is this dish is best when served hot but it's also really good at room temperature this is a beautiful vegetable forward centerpiece that you can use as a side dish or turn into a meal if you want to turn this into a meal I would add toasted walnuts maybe some crumbled feta cheese and as a side dish it would be perfect with any kind of roasted meat cold pan chicken would be what I would serve it with to serve the Cabbage I recommend one of the wedges being a unit of food tongs are a really great way to serve this grab one of the wedges drop it on a plate and enjoy it so how does the Cabbage taste perfect bite has some of the gremolata the crispy Edge and the tender middle [Music] this is so good it is such a satisfying dish the crispy edges have this almost meat like quality from the deep Umami flavor and all of that olive oil that's giving it that really fatty mouth feel the middle is so soft and tender the Cabbage just melts in your mouth and then the gremolata is just like punching with new flavors everywhere it's like a flavor journey I hope you follow along with ugly vegetable winter at home try this recipe there's more recipes on my website the Kohlrabi soup the roasted radish the celery root puree are all so good if you enjoyed this video please like Please Subscribe and if you would like to support the work that I'm doing consider becoming a paid subscriber on substack thank you for watching and I will see you in the next video [Music] everybody loves Hot Tomato summer you don't need to put in the work to make a tomato delicious you cut it in half you put it on bread it is perfect you cannot slice cabbage in half and put it on bread and expect it to taste good the ugly winter vegetables need to turn into beautiful swans

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Views: 27,021

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Id: 7nwcrozFZh8

Length: 9min 14sec (554 seconds)

Published: Wed Feb 15 2023