Ann Taylor Pittman
Active Time
20 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: 1 cabbage wedge and about 3 tbsp. breadcrumbs)

This recipe offers a delicious change of pace from boiled or braised cabbage. Hefty wedges roast at moderately high heat until lightly caramelized on the outside and tender within. And they’re embellished with the most delicious, deeply flavorful crispy breadcrumbs. You’ll want to go with a bold blue cheese here—something like Roquefort or Maytag. And if you can find good rye bread, you'll notice the difference.

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Cut cabbage head in half, leaving core intact. Cut each cabbage half into 3 wedges. Place wedges on a large baking sheet lined with parchment paper. Brush 2 tablespoons oil over all sides of cabbage wedges. Sprinkle with salt and pepper. Roast at 425°F for 20 minutes. Turn cabbage over; roast 10 minutes.

Step 3

Meanwhile, place cheese in a medium bowl; mash with a fork. Stir in remaining 2 tablespoons oil. Place bread in a food processor; pulse until medium breadcrumbs form, about 5 or 6 times. Add breadcrumbs to cheese mixture; mix well with hands, massaging to ensure breadcrumbs are well coated.

Step 4

Remove pan from oven (cabbage should have roasted for 30 minutes at this point). Arrange cabbage so that one-third of the pan is empty. Spread breadcrumb mixture over empty side of pan. Return pan to oven; roast 5 minutes. Stir breadcrumb mixture; roast 3 to 5 more minutes or until breadcrumbs are crispy. Remove pan from oven. Serve cabbage wedges with crispy breadcrumbs.

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