The cabbage I grew up with was, like so many other vegetables, boiled. That rendered it translucent, shiny and limp, and it wasn’t a bad thing. I would salt it well, and eat as much as I could. Unlike other vegetables, I adore boiled cabbage. And for a long time, beyond making coleslaw, that was the only way I used cabbage.
But then, I discovered Jamie Oliver’s recipe for Braised Cabbage and I fell head over heels. It was a bit firmer than the cabbage I grew up with and so much more flavorful. I didn’t need to heavily salt it to drag out flavor, because it was already there. Front and center. That changed my whole perspective on cabbage.
So recently when I bought a cabbage, I knew I wanted to try a different preparation, something that would honor the cabbage, and develop its delicate sweetness. I remembered reading about someone roasting it and loving it, so I asked my Twitter buddies if anyone saw that recipe. Kalyn immediately sent her recipe — and that was the one.
The cabbage is cut into wedges and brushed with a lemon mixture. Then you roast it at a high temperature for about 20 minutes or so, turning it once. When it emerges, it’s browned at the edges and has a lovely sourness with that hint of sweet. I liked it so much that I ate it for lunch and dinner on the day that I made it.
When I make it again, I’m going to add a little minced garlic to the lemon mixture, which I think will make it over-the-top (and somewhat similar to my favorite Brussels sprouts recipe).
If you’re a cabbage fan, try it roasted. Head over to Kalyn’s Kitchen for the recipe for Roasted Cabbage with Lemon.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.