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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.

32K 5 4.2

Last modified on: August 26^th 2020

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For 4 people, you will need:

1 100 ml olive oil
2 2 lemons
3 50 g Parmesan (Parmigiano Reggiano)
4 tarragon
5 800 g white cabbage
6 salt
7 pepper
Total weight: 1,210 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	25 min.	53 min.

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Step by step recipe

Stage 1 - 5 min.

In a small bowl, mix: 100 ml olive oil, the zest of 2 lemons, salt and pepper.

Set aside.

Stage 2 - 5 min.

Grate 50 g Parmesan (Parmigiano Reggiano).

Pluck off the tarragon leaves and discard the stalks.

Set aside.

Stage 3 - 4 min.

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.

Cut into thick slices and cut the top point in half lengthways.

Stage 5 - 4 min.

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.

Preheat the oven to 430°F (220°C).

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

Stage 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 in the oven for about 25 minutes. The cabbage should be nicely browned, the edges almost burnt.

Stage 9 - 2 min.

Add the juice of 1 lemon to the remaining oil and mix well.

Stage 10 - 2 min.

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 value	Proteins	Carbohydrates	Fats
1,225 Kcal or 5,129 Kj	23 gr	24 gr	113 gr
61 %	9 %	2 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
101 Kcal or 423 Kj	2 gr	2 gr	9 gr
5 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
306 Kcal or 1,281 Kj	6 gr	6 gr	28 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 4 people : 3.37 €
Per person : 0.84 €

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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 cabbage: You can get more informations, or check-out other recipes which use it, for example: Marinated tuna and cabbage, Pan-fried fish fillets, braised cabbage with Noilly Prat, Curried mussels with cabbage, Lemony cabbage and potato salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Fish in a sesame crust, Fougasse with bacon and Comté, Alsatian-style salad, Red mullet fillets with a reduced white-wine sauce, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Genoese croque-monsieur, Spinach and chick peas "à la milanaise", Spinach and ricotta ravioli, Vegetable tian, Eggs with green asparagus and Parmesan cheese, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Endives "bonne femme", Lille style chicken, Little vanilla, clementine and chestnut verrines, Poivrade artichoke Salad, Pear tart with almond cream, ... All

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