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.
13K 4 4
Grade this recipe:

Last modified on: August 26th 2020

Keywords for this recipe:CabbageRoastLemonOttolenghi
For 8 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Roast cabbage with lemon : Photo of step #1
In a small bowl, mix: 200 ml olive oil, the zest of 4 lemons, salt and pepper.

Set aside.

Stage 2 - 5 min.
Roast cabbage with lemon : Photo of step #2
Grate 100 g Parmigiano reggiano (Parmesan).

Pluck off the tarragon leaves and discard the stalks.

Set aside.

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

Stage 5 - 4 min.
Roast cabbage with lemon : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9
Add the juice of 1 lemon to the remaining oil and mix well.

Stage 10 - 2 min.
Roast cabbage with lemon : Photo of step #10
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,449 Kcal or 10,253 Kj45 gr49 gr225 gr
122 %17 %5 %34 %
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).
How much will it cost?
  • For 8 people : 6.75 €
  • Per person : 0.84 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Yotam Ottolenghi.
This recipe uses (among others)
White cabbageWhite cabbage: You can get more informations, or check-out other recipes which use it, for example: Lemony cabbage and potato salad, Curried mussels with cabbage, 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: Roast Brussels sprouts with sage and lemon, Mushroom buckwheat pancakes, Spaghetti Bolognese, Chilli chicken and spinach gratin, Gratin of Endives with Mont d'Or, ... All
Parmigiano reggiano (Parmesan)Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pesto, Penne with purple artichokes, Poivrade Artichoke Salad, Special Parmesan baguettes, Turnip and Jerusalem artichoke soup, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Paella, How to prepare purple artichokes, Seared tuna with lemon and lime, Strawberries with mint and cream, Hummus, ... All
Other recipes you may also like
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
326K 24.6 51 min. April 8th 2020
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
188K4.2 37 min. February 21th 2011
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
515K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
224K3.8 5 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page