In 8th grade, our science teacher, Mr. Metcalf, did some pretty fascinating experiments in class, some of which I remember till this day. One taught us how to observe. Another, unfortunately, involved cooking red cabbage.
The scent of cooked cabbage became part of everyone’s daily school life for a while. Because you cannot hide the smell of cooking cabbage. Ever. I still cannot get that odor out of my head. Serious, I gag just thinking about it.
It has held me back from cooking cabbage to some extent. There are a few cabbage dishes I have been willing to make — best done at a time of year when windows can be open. Among them are my Aunt Rae’s Cabbage Soup and an Italian recipe for Baked Cabbage Soup. The latter uses a sweeter cabbage variety: Savoy, called verza in Italian. Those don’t seem to stink up the house too much.
The aroma of today’s dish lingers a bit — but the incredibly delicious flavor makes it is worth every olfactory molecule left behind. It is easy, economical, and quite filling as a meal on its own. As a side dish, I think it would go incredibly well with roasted pork or chicken. This is a new love of ours — and I hope one of yours, too.
~ David
Roasted Green Cabbage
Please click the icon below to print the recipe.
Ingredients
- 1 head green cabbage (about 2 1/2 pounds)
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- kosher salt, as needed
- 1 cup grated Parmigiano-Reggiano, plus more for serving
- 8 anchovy fillets, minced
- 2 tablespoons snipped chives
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped walnuts
- 1/2 cup chopped parsley
Instructions
- Heat oven to 450°F.
- Cut the cabbage in quarters lengthwise through the core, then slice the quarters lengthwise into 1 1/2-inch-thick wedges, keeping them intact. You should have 8 wedges. Place wedges on a rimmed sheet pan, flat sides down. Do not overlap slices if possible. Drizzle them with oil and season lightly with salt.
- In a small bowl, combine grated cheese, anchovies, chives, thyme, and black pepper. Stir in 1/2 cup oil to make a loose paste. Divide the paste evenly among the wedges and spread it over each wedge, pushing it down into the leaves with a spatula. Lightly drizzle wedges with a little more oil. Roast until cabbage is lightly browned and crisped around the edges—about 25 minutes.
- Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes to toast the nuts.
- Sprinkle cabbage with parsley and more Parmesan. Serve immediately.
- Serves 4 as a main course, or 8 as a side dish.
© 2024 Copyright Cocoa & Lavender
Adapted from The New York Times
Frank | Memorie di Angelina
October 8, 2022 at 5:31 amHehe! You remind me of a good friend of mine who hates cabbage. Apparently had far too much of it at boarding school and developed a kind of phobia. Me, on the other hand, I really enjoy cabbages of all types, and I actually had a soft spot for red cabbage. Is it weird that I rather like the aroma (won’t call it a “smell”) of cabbage braising on the stove…?
Cocoa & Lavender
October 9, 2022 at 12:56 amWell, Frank, cabbage at boarding school does sound rather frightening! I guess I should have been clearer – I do enjoy cabbage but the “aroma” does linger depending on how it is cooked. I know I have had a red cabbage dish — probably a Pennsylvania Dutch recipe (sweet and sour) — but that smell in the lab? Gross.
Chef Mimi
October 8, 2022 at 6:18 amI’m with Frank! I love cabbage. Maybe it’s a Thanksgiving smell to me, cause that’s when I’ll typically make it, since my husband won’t eat it. I have a roasted and braised cabbage recipe on my blog – it’s smothered in red sauce. Really good. This one looks good, too!
Cocoa & Lavender
October 9, 2022 at 12:59 amI have saved you recipe for the roasted cabbage with red sauce — it really sounds good. Cabbage at Thanksgiving? I have never heard of that. I think my only home memory of cabbage was at St. Patrick’s Day.
Jean | Delightful Repast
October 8, 2022 at 6:36 amLike Frank and Mimi, I’m a cabbage fan, too, David! Didn’t have it much growing up but adopted it as an adult. I do a simple roasted version as a side, but this beautiful main dish version is going on my to-do list!
Cocoa & Lavender
October 9, 2022 at 1:00 amJean — We are trying to eat more vegetarian-forward main dishes. I am sure this would make a great side to roast pork but we loved it for our dinner!
Melissa
October 8, 2022 at 7:33 amMercifully, I don’t remember the cabbage cook-off class; I suspect I was in a different science class than you that year. Which means I didn’t develop the phobia. I don’t cook cabbage that often but every now and again I crave something like this. I use a similar recipe I found in “Six Seasons” but next time I’ll try your version.
Cocoa & Lavender
October 9, 2022 at 1:02 amReally? I thought by 8th grade we were in the same circuit. I a, pretty sure Jeff lFfej) would re,e,her the cabbage… but who knows?
You know, Me;Issa, I have Six Seasons at home and have NEVER cracked the spine. That is embarrassing. I will definitely do so post-haste and check out their cabbage recipe.
John
October 8, 2022 at 7:45 amThe smell of roasting cabbage doesn’t bother me whatsoever. Have you ever boiled tripe? Now that is something that’ll clear the neighbourhood!
I often roast wedges of red cabbage, though not with the additions you have here. I’m definitely trying this when we get home from Greece!
Cocoa & Lavender
October 9, 2022 at 1:03 amI have considered making tripe. John, buy now I know to do it outside! Thanks for the warning! I really need to look at red cabbage again… and try it See you are having a wonderful time in Greece! So beautiful!
John / Kitchen Riffs
October 8, 2022 at 8:12 amBoy, do I ever know what you mean about the odor of cooked cabbage. Or I should say, overcooked cabbage. My mom used to boil it to death. Hated the stuff until I became an adult and had it properly cooked in a restaurant. And instantly fell in love with it — its flavor is much more complex and subtle than I ever realized. Anyway, roasting cabbage is a terrific way to prepare it! Really like the anchovy in yours. Good stuff — thanks.
Cocoa & Lavender
October 9, 2022 at 1:06 amThank you, John — I appreciate the validation. While I love cabbage, I time it so we can air out the house well. Even properly cooked which I hope I do), it can smell. But the wonderful earthy flavor is irresistible.
Gerlinde
October 8, 2022 at 8:30 amI love cabbage , I don’t like the odor. I find that when I cook red cabbage it doesn’t smell as bad . I think roasting the cabbage is a great idea.
Cocoa & Lavender
October 9, 2022 at 1:07 amThanks, Gerlinde — I need to give red cabbage a try again. I guess I was just gun shy from middle school!
Jill Becker
October 8, 2022 at 9:12 amGrew up with red cabbage and apples with pork chops and then introduced to the Irish dish of cabbage and potatoes. Must try this .
Cocoa & Lavender
October 9, 2022 at 1:08 amI wonder if my mother had the same aversion to cooking cabbage? We never had the traditional pork dish of which you speak. Need to try it!
sherry M
October 8, 2022 at 5:58 pmwe like cabbage in this household. I like to make a version of Polish cabbage with my homemade sauerkraut, apples and cabbage – oh and bacon in our bacon-eating days. I can’t say I have any bad memories of cabbage. I remember our mum making what they liked to call chow mein in the 70s 🙂 Basically savoury mince with a heap of shredded cabbage – hilarious.
Cocoa & Lavender
October 9, 2022 at 1:09 amThat story fry your mum made sounds delicious, Sherry! I have done a couple of Chinese cabbage stir d]fries and they are really good!
Jeff the Chef
October 9, 2022 at 8:14 amI’m am such a huge fan of cabbage, having grown up in an Eastern European household where it was a common staple. Even so, I have to agree that when you walk into a house where cabbage is cooking, your first thought isn’t a good one … until you realize that it’s cabbage, and then all of a sudden it is a good smell. Figure that one out! But enough about that. I’ve never had roasted cabbage! And it makes so much sense, since I love roasted Brussels sprouts to no end. I am definitely going to try this. Thanks, David.
Cocoa & Lavender
October 10, 2022 at 11:40 pmI totally get that, Jeff — once the reality of a meal presents itself, the “odor” becomes an “aroma” and the anticipation of eating gets real.
Ronit
October 9, 2022 at 9:47 amThe cabbage family’s aromas are indeed quite challenging!
Stuffed cabbage is something I make in the winter, with enough flavorings to mask that “off” aroma.
I’ve discovered roasted cabbage a few years ago (red, with maple and red wine vinegar), and loved it.
Your recipe here is definitely one I’ll be trying – the combination of anchovies, Parmesan and herbs is quite irresistible!
Cocoa & Lavender
October 10, 2022 at 11:42 pmI have never made stuffed cabbage, Ronit — but really should try it. I’ll check your blog for a recipe!
Pauline
October 9, 2022 at 5:15 pmI rarely cook cabbage the old fashioned way now, that is cooked to death, and don’t really have any bad memories of it thank goodness. When I am cooking with it though, I love to nibble away at it raw, so fresh and tasty. I remember my Grade 8 science teacher, didn’t teach us much, and there was no cabbage involved thank goodness 🙂 I love the look of your recipe, David, makes so much sense and the flavours of anchovies and the cheese sound perfect. I think this would be a tasty and interesting way to cook it for a dinner party. I’ll definitely try this one, thanks, and cabbage is still such an economical vegetable to buy.
Cocoa & Lavender
October 10, 2022 at 11:44 pmYou know, when I was looking at cabbages in the market recently, I noticed that they are very affordable… maybe more cabbage is coming my way, Pauline!
Susan Manfull
October 10, 2022 at 12:44 amWe made this dish — with pistachios — and it was excellent. I don’t have any horror stories of lingering cabbage odors so I always welcome a nice cabbage recipe. We had it as a side but would love it all alone, too.
Cocoa & Lavender
October 10, 2022 at 11:46 pmOoh — will definitely need to try this with pistachios, Susan. We thought of trying pine nuts next time, as well. Thanks so much for trying it and letting me know you liked it.
Ron
October 10, 2022 at 8:27 amI agree David, cooking cabbage is a memorable experience, but as we love cabbage dishes we don’t mind. We also love grilled and roasted cabbage, so I’ll be making this one soon.
Cocoa & Lavender
October 10, 2022 at 11:47 pmThanks, Ron — I hope you and Eva like it. There are a lot of good flavors in here!
2pots2cook
October 11, 2022 at 5:17 amWe love cabbage but never made it this way! Thank you for great idea!
Cocoa & Lavender
October 11, 2022 at 6:54 amMy pleasure! I hope you enjoy it!
Valentina
October 11, 2022 at 9:54 pmWow, an 8th grade cabbage memory. I love that! Well, I wish it was a better scented memory. 😉 This recipe looks amazing — the caramelization on the cabbage is absolutely perfect! Gorgeous. And I love cabbage, so I’ll be trying it for sure! 🙂 Valentina
Cocoa & Lavender
October 15, 2022 at 2:15 amPerhaps it is really the smell of boiling cabbage that gets to me, Valentina. But I’m glad this recipe has resonated with you, and so many others.
Sippitysup
October 13, 2022 at 6:24 pmWinner! GREG
Cocoa & Lavender
October 15, 2022 at 2:12 amThanks. We love it.
Marcelle
October 16, 2022 at 6:40 amDavid, I love everythings about this recipe. I’ve just added cabbage and achovies to my grocery list for the week! Not weekly staple for us, but I’m looking forward to trying this and serving this with some grilled chicken this week. It looks amazing 😍 Great recipe, thanks so much!
Cocoa & Lavender
October 17, 2022 at 5:22 amLots of umami in this recipe, Marcelle. I really think you’ll enjoy it.
Raymund
October 19, 2022 at 6:49 pmI have been actually finding a recipe for this as I tried this in a restaurant before, it was one of the best cababge dishes I tried and this looks exactly like the one I need.
Cocoa & Lavender
October 23, 2022 at 8:37 amI don’t think I’ve ever eaten cabbage in a restaurant, Raymund! I will have to keep a lookout for this type of dish.