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Roasted Cabbage Wednesday, January 08, 2014, 05:19 PM

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Originally made on 2012-10-31 and made a good number of times after.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 Unadventurous 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 Wordpress ID and Date: 7108, 2014-01-08_171937