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Originally made on 2012-10-31and made a good number of times after. I like the recipe a lot and I have made it a lot, though I got sick of it after eating_too_ much of it.
Roasted Savoy Cabbage with Parmesan (from Daily Unadventures in Cooking)
1 head savoy cabbage shredded (see instructions)
1 tablespoon olive oil
salt and freshly ground black pepper (and anything else)
2 tablespoons fresh grated Parmaggiano Reggiano cheese
Preheat oven to 475°F.
To shred the cabbage, cut into quarters and remove the corse. Use a mandolin on either the largest (1/4") or the next size down setting. Slice into a bowl. (Tip: Slice with the long end of the cabbage hitting the blade first so that it gets chopped well).
Toss with olive oil, salt, pepper, and any other seasoning.
Place onto one or more trays and roast for 10 minutes. Toss around on pan and roast for another 8-10 minutes (or until browning). Add cheese, toss, and roast for 1-2 more minutes.
Best served hot
Original WP Post ID: 7108
Original WP Pub Date: 2014-01-08_171937