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Roasted Cabbage with Cilantro and Sesame
Inspired by a wood fire-roasted cabbage dish at Firedoor in Sydney, this dish turns a simple green cabbage into tender, lightly charred side with tons of flavor. Our dish adapts the idea to a standard oven, cutting the cabbage into quarters and roasting it covered for 15 minutes to tenderize the leaves, followed by another 15 minutes uncovered to render them deeply browned and superbly tasty. An Asian-leaning vinaigrette pairs perfectly with the cabbage's natural sweetness and nutty roasted notes.
4
Servings
Tip
Don't use regular green cabbage; we greatly preferred the texture and appearance of frilly-leaved savoy cabbage. Don't forget to soften the butter. Cold butter is too firm to spread onto the cabbage. And don't be afraid to really work the butter between the layers of leaves.
40 minutes
Ingredients
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2
pound head savoy cabbage, tough outer leaves removed, cut into 4 even wedges
-
4
tablespoons (½ stick) salted butter, cut into 4 pieces and softened
Directions
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01Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil. Using your hands and 1 tablespoon of the butter per cabbage wedge, rub the butter on all sides and into the layers of the cabbage. Sprinkle each wedge with ¼ teaspoon each salt and black pepper. Place the cabbage wedges cut-side down on the prepared baking sheet. Cover tightly with foil and roast until a skewer inserted at the thickest part of the cabbage meets a little resistance, about 15 minutes.
Anyone try to substitute Napa for Savoy in this recipe?