Italian Roasted Cabbage transforms plain cabbage into something spectacular. This is my favorite way to eat cabbage. All flavors compliment each other and fit together perfectly, like soulmates.
I’m sure there are hundreds of ways to make cabbage, but if you’re going to roast it, this is a must try and might be high on your list.
For an Italian twist, cut the cabbage into thick wedges and brush each side with olive oil, granulated garlic, and a little salt and pepper. And the most important ingredient is to generously sprinkle each side with grated pecorino cheese.
As the cabbage bakes, the edges will caramelize and become golden brown and slightly crispy. The inside will be soft and sweet.
To make the delicious sauce, drain the juice from a can of large whole San Marzano tomatoes, leave the tomatoes whole, and toss them in warm olive oil infused with softened whole garlic.
Eventually, you’ll split the tomatoes over the cabbage when you put everything together and finish it in the oven.
This dish is perfect with roast chicken, Italian sausage, or any other type of sausage.
It’s earthy and garlicky, wrapped in a wonderful sauce enriched with all the flavors you prepare before roasting the cabbage.
I hope you enjoy every bite as much as I do.
italian roast cabbage
Roasted cabbage with an Italian twist.
material
1 cabbage 1 28 oz can San Marzano tomatoes, drained 5 garlic cloves, peeled, grated Pecorino Romano cheese (or Parmigiano Reggiano), measure heart olive oil fresh basil, chopped fresh parsley, salt and pepper (to taste)
Instructions
To prepare the cabbage, remove the outer leaves, which may look unappealing. Rinse and pat dry. Next, cut the cabbage in half. Do not remove the core. Helps keep the wedge firmly in place. However, you can cut off the bottom part of the core if you wish. Place each half cut side down and cut into 3 or 4 wedges depending on the size of the cabbage. Place the wedges on a baking sheet lined with parchment paper, sprinkle with olive oil, granulated garlic, a little salt, black pepper, chopped parsley, and generously brush each side with grated cheese. Bake in the oven at 375-400 degrees (depending on oven temperature) until golden brown on each side and edges. caramelize. Gently flip it over with a large spatula. Meanwhile, prepare the sauce by slowly cooking the garlic in olive oil in the bottom of a small saucepan until golden and soft. Add whole tomatoes to warm and coat with garlic-flavored olive oil. Gently place the roasted cabbage in a baking dish, crack open the smothered tomatoes on top of the cooked wedges, add the whole garlic cloves, and some more garlic infused olive oil. Sprinkle with fresh basil, parsley and more grated cheese and put in the oven until bubbly and the cabbage is soft. Please enjoy.
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(Tag translation) Cabbage
