Piece of life
Cabbages are often associated with fall and winter. Fair ! But there are also summer cabbages. This means they can be enjoyed all year round.
In winter I use them a lot in stews and soups. But until now I neglected them in summer because of the lack of fresher recipes. Fortunately, you can find all the inspiration you need by looking through recipe books, and once again I found my happiness at Ottolenghi.
About the roasted cabbage
The chef presents a recipe for oven-roasted cabbage, soaked with an oil infused with garlic and lemon. And it’s just a wonder !
I adjusted the recipe a bit by reducing the amount of oil, replacing the tarragon with basil and omitting the pecorino [I didn’t wanted to use cheese, however it sounds delicious]. Ottolenghi uses sweetheart cabbages, I used a large green cabbage instead. Actually this recipe can be made with any cabbage, you just need to adjust the cooking time depending on the size of your vegetable. On my first try, I had cut the cabbage in half, wrong choice ! The cooking time was very long and my cabbage ended up completely burnt on top. So I tried again by cutting the cabbage in 4, and by starting to cook it covered. The result was much more satisfying, so this is the version I adopted.
Roasted cabbage (Ottolenghi inspiration)
- Oven pan
- Baking parchment
- Aluminium foil
- 1 green cabbage
- 2 cloves garlic mashed
- 1 lemon zest and juice
- 60 ml olive oil
- a few leaves of basil
- salt & pepper to taste
- Preheat oven to 215°C (420°F).
- Mix olive oil, crushed garlic, lemon zest and juice. Set aside.
- Wash the cabbage and remove the first leaf. Cut it in 2 or 4, depending on its size.
- On a baking sheet lined with parchment paper, place the cabbage pieces. Pour in the oil and coat all surfaces. Season with salt and pepper.
- Cover with aluminum foil and bake for 20 minutes. Remove the aluminum foil and continue baking for another 20 min.
- Serve with a squeeze of lemon and a few basil leaves.