Cabbage is such an under-loved vegetable. With the exception of the once-a-year corn beef and cabbage, a cabbage roll here and there (called galumpki in my mom’s and grandma’s kitchen), or pirogies if you’re really lucky, it seems like we kind of brush off our waxy friend.
Perhaps it’s the crop-dusting-like aromas that often drift through the kitchen when you boil cabbage. Nothing makes you excited for dinner like fart smell, after all. I think we often neglect that there are other ways to cook cabbage besides boiling it – and we neglect that it really can be a tasty vegetable we can look forward to eating.
This is a super easy way to experience a different side of cabbage – that exciting part that was always there inside it, but perhaps just needed the right opportunity to come out and shine. It works great as a side dish for just about anything – I served mine with fish, along with a bed of broccoli and greens. It would also be a great grilling side!
Roasted Cabbage Parmesan
1 Small head green cabbage
2 Garlic scapes, finely chopped
2 Scallions, finely chopped
1/4 c Olive oil
1/4 c Shredded parmesan cheese
Salt and pepper, to taste
1. Chop cabbage into small hunks, leaving layers of leaves together. Lay out on a baking sheet. Sprinkle with scallions and scapes, then drizzle the mixture with olive oil.
2. Place pan on the second from the top shelf. Broil for 7-10 min, or until cabbage begins to brown. Sprinkle with parmesan cheese and broil for another 2-3 min, or until cheese starts to brown. Salt and pepper to taste.*
*Tip: This easy side dish can also be made on the grill! Try skewering the hunks of cabbage first. Then, blend together garlic, scallions, and oil in a food processor, then drizzle over skewers. Top with parmesan cheese when serving.