Cabbage

[bloviatrix]

I have a new favorite snack - slow roasted cabbage. It's a crazy thing but a bit of olive oil, salt, and some heat turns it into something wonderfully sweet and good to nosh on. It also makes a good side to a main course.

Edited December 14, 2023 by bloviatrix

[Sneakeater]

Oh man I can't agree more.

Slow roasted cabbage is THE SHIT.

[Sneakeater]

(I mean check back with me in April, when I'll be saying that if if see another cabbage I'ma vomit all over it.)

[Wilfrid]

I always think to cook sprouts like that, I should remember to do it with cabbage.

 

[MitchW]

Made Marcella's Smothered Cabbage, Venetian Style last night.  Maybe even better than roasted!  Using both Savoy and green cabbages, a ton leftover can only mean that Marcella's Rice and Smothered Cabbage Soup may be on an upcoming menu.  Actually, it may end up being dinner.

[bloviatrix]

I have inadvertently made that. I was just trying to use up half a massive cabbage and threw some things together which made sense.

[Sneakeater]

You know, I actually had forgotten about Marcella's Venetian Smothered Cabbage.

That's DEFINITELY what I'm doing with the remaining quarter of this cabbage!

THANK YOU @MitchW!!!!!!!

[cinghiale]

How are you all roasting the cabbage: as a whole head or in quarters (or otherwise)? I’ve seen various versions on the internets. Also “slow” roasted? Every search with that seems to return recipes calling for high heat. As I eat a lot of (braised) cabbage, I’m quite looking forward to trying this.

[Sneakeater]

Quarters.  I do indeed do high heat. 

[MitchW]

7 hours ago, cinghiale said:

How are you all roasting the cabbage: as a whole head or in quarters (or otherwise)? I’ve seen various versions on the internets. Also “slow” roasted? Every search with that seems to return recipes calling for high heat. As I eat a lot of (braised) cabbage, I’m quite looking forward to trying this.

 

27 minutes ago, Sneakeater said:

Quarters.  I do indeed do high heat. 

Yeah, same here.  Tossed (drizzled?) with olive oil, salt, pepper...I like to cook around 375℉ - 400℉ - usually in the countertop oven.

[Orik]

Dutch oven, 325 for a long while then open and finish at 400. 

[MitchW]

8 minutes ago, Orik said:

Dutch oven, 325 for a long while then open and finish at 400. 

That's almost broasting!

[bloviatrix]

I tend to do eighths. Start at 375 and then lower to 325.

[Orik]

One nice thing to do is to half sour the whole cabbage before roasting 

[MitchW]

2 hours ago, Orik said:

One nice thing to do is to half sour the whole cabbage before roasting 

Hmmmmm...... 

[Sneakeater]

Hmmmmmmmm.......

[Sneakeater]

(But I am SO having Marcella's Smothered with a Patty Melt later this week.)

[maison rustique]

On 12/20/2023 at 1:25 AM, cinghiale said:

How are you all roasting the cabbage: as a whole head or in quarters (or otherwise)? I’ve seen various versions on the internets. Also “slow” roasted? Every search with that seems to return recipes calling for high heat. As I eat a lot of (braised) cabbage, I’m quite looking forward to trying this.

I'm a brown food person. I cut into chunks, toss with oil and seasonings, roast at 425 until it looks right, then switch the oven to air fry to brown it. 

[Sneakeater]

You should have seen the brown I got a couple of nights ago!

[Wilfrid]

I would not have bet a dollar that cabbage would be the hot topic for the holidays on Mouthfuls.

Maybe it’s because it’s now expensive. 😄

[Sneakeater]

Or because it's now (in a few hours anyway) WINTER.

[Orik]

It's deeply Romanian to prepare the same dishes (sarmale, that cabbage stew that is somewhere between choucroute and bigos, cabbage and noodles (pad thai?), etc.) with fresh young cabbage starting spring and into summer and then with increasingly fermented cabbage going into winter. 

[Wilfrid]

8 hours ago, Sneakeater said:

Or because it's now (in a few hours anyway) WINTER.

But we don’t do this every year!

[Wilfrid]

15 minutes ago, Orik said:

It's deeply Romanian to prepare the same dishes (sarmale, that cabbage stew that is somewhere between choucroute and bigos, cabbage and noodles (pad thai?), etc.) with fresh young cabbage starting spring and into summer and then with increasingly fermented cabbage going into winter. 

I hear Foxface will be serving a cabbage tasting menu for New Year’s Eve, exploring the brassica oleracea from its raw, recently dug and slightly grubby state through a series of iterations, climaxing with a Romanian celebration of cabbage stews.

I am just making this nonsense up because I am drinking cheap Spanish brandy. Thank you.

[Sneakeater]

6 minutes ago, Wilfrid said:

But we don’t do this every year!

I'm trying to remember.

What do we usually talk about in Winter?

Reminisce about tomatoes?