Roast cabbage with lemon


Roast cabbage with lemon
It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.
36K 5 4.2
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Last modified on: August 26th 2020

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For 2 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
28 min.25 min.53 min.
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Step by step recipe


Stage 1 - 5 min.
Roast cabbage with lemon
In a small bowl, mix: 50 g olive oil, the zest of 1 lemon, salt and pepper.

Set aside.

Stage 2 - 5 min.
Roast cabbage with lemon
Grate 25 g Parmesan (Parmigiano Reggiano).

Pluck off the tarragon leaves and discard the stalks.

Set aside.

Stage 3 - 4 min.
Roast cabbage with lemon
Remove the cabbage's outer leaves and its tough stalk.

Note : I am using a pointed cabbage (hispi or sugarloaf type) here. I recommend them as ideally suited to this recipe.

Stage 4 - 3 min.
Roast cabbage with lemon
Cut into thick slices and cut the top point in half lengthways.

Stage 5 - 4 min.
Roast cabbage with lemon
Cut out the hard centre stalk from each slice, then arrange on a baking sheet lined with a sheet of cooking parchment.

Stage 6 - 3 min.
Roast cabbage with lemon
Preheat the oven to 430°F (220°C).

Use a brush to coat the cabbage slices all over with lemon-flavoured oil.

Stage 7
Roast cabbage with lemon
When you have brushed all the cabbage, there should be about 2 tablespoonsful of oil left over.

salt and pepper each cabbage slice.

Stage 8 - 25 min.
Roast cabbage with lemon
Roast in the oven for about 25 minutes. The cabbage should be nicely browned, the edges almost burnt.

Stage 9 - 2 min.
Roast cabbage with lemon
Add the juice of 1 lemon to the remaining oil and mix well.

Stage 10 - 2 min.
Roast cabbage with lemon
Transfer the cabbage slices onto the plates and brush again with the lemon-flavoured oil.

Top with the chopped tarragon leaves and grated Parmesan.

Serve immediately.
Remarks
As always with Yotam Ottolenghi, this very simple, but every detail counts. You will notice how the cheese isn't browned, only added on top of the cabbage as it comes out of the oven, along with the tarragon – just perfect!

If you are using a normal-sized cabbage, cut the slices in half or they will be too big to cook right through properly.
Keeping
Should be eaten immediately.
Source
Based on a recipe by Yotam Ottolenghi.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
612 Kcal or 2,562 Kj11 gr12 gr56 gr
31 %4 %1 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
101 Kcal or 423 Kj2 gr2 gr9 gr
5 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
306 Kcal or 1,281 Kj6 gr6 gr28 gr
15 %2 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 2 people : 1.69 €
  • Per person : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
White cabbageWhite cabbage: You can get more informations, or check-out other recipes which use it, for example: Curried mussels with cabbage, Marinated tuna and cabbage, Lemony cabbage and potato salad, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Sautéed chicken with leeks, Brussels sprouts à la Lombarde, "Land and sea" kebabs, Marinated tuna and cabbage, Lumberjack turnovers, ... All
Parmesan (Parmigiano Reggiano)Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Pistachio and spinach pesto, Spaghetti with tomatoes and pesto, Spinach and ricotta ravioli, Carrot-top pesto, Potimarron and Parmesan tart, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Raw beetroot mousse with walnuts, Pogne de Romans, Quince paste, Apple macaronade, ... All
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