bloviatrix Posted December 14, 2023 Share Posted December 14, 2023 (edited) 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 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 14, 2023 Share Posted December 14, 2023 Oh man I can't agree more. Slow roasted cabbage is THE SHIT. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 14, 2023 Share Posted December 14, 2023 (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.) Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 14, 2023 Share Posted December 14, 2023 I always think to cook sprouts like that, I should remember to do it with cabbage. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 19, 2023 Share Posted December 19, 2023 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. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted December 19, 2023 Author Share Posted December 19, 2023 I have inadvertently made that. I was just trying to use up half a massive cabbage and threw some things together which made sense. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 19, 2023 Share Posted December 19, 2023 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!!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
cinghiale Posted December 20, 2023 Share Posted December 20, 2023 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. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 20, 2023 Share Posted December 20, 2023 Quarters. I do indeed do high heat. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 20, 2023 Share Posted December 20, 2023 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. Quote Link to comment Share on other sites More sharing options...
Orik Posted December 20, 2023 Share Posted December 20, 2023 Dutch oven, 325 for a long while then open and finish at 400. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 20, 2023 Share Posted December 20, 2023 8 minutes ago, Orik said: Dutch oven, 325 for a long while then open and finish at 400. That's almost broasting! Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted December 20, 2023 Author Share Posted December 20, 2023 I tend to do eighths. Start at 375 and then lower to 325. Quote Link to comment Share on other sites More sharing options...
Orik Posted December 21, 2023 Share Posted December 21, 2023 One nice thing to do is to half sour the whole cabbage before roasting Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 21, 2023 Share Posted December 21, 2023 2 hours ago, Orik said: One nice thing to do is to half sour the whole cabbage before roasting Hmmmmm...... Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 21, 2023 Share Posted December 21, 2023 Hmmmmmmmm....... Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 21, 2023 Share Posted December 21, 2023 (But I am SO having Marcella's Smothered with a Patty Melt later this week.) Quote Link to comment Share on other sites More sharing options...
maison rustique Posted December 21, 2023 Share Posted December 21, 2023 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. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 21, 2023 Share Posted December 21, 2023 You should have seen the brown I got a couple of nights ago! 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 21, 2023 Share Posted December 21, 2023 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. 😄 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 21, 2023 Share Posted December 21, 2023 Or because it's now (in a few hours anyway) WINTER. Quote Link to comment Share on other sites More sharing options...
Orik Posted December 22, 2023 Share Posted December 22, 2023 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. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 22, 2023 Share Posted December 22, 2023 8 hours ago, Sneakeater said: Or because it's now (in a few hours anyway) WINTER. But we don’t do this every year! Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 22, 2023 Share Posted December 22, 2023 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. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 22, 2023 Share Posted December 22, 2023 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? Quote Link to comment Share on other sites More sharing options...
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