Cabbage is such a versatile ingredient. With the right treatment, cabbage can be elevated to something totally unexpected and deeply comforting. Moreover, cabbage is a humble ingredient which can stand in for something more complex. The case in point is the cabbage parm: the dish is deceiving. You don’t find neither eggplant nor Parmesan cheese. The ingredient list for the dish is surprisingly short. Get yourself a head of cabbage and grab a can of tomato sauce. You do need mozzarella for the cheesy component, and a few pantry staples. That’s about all you need.
The right treatment means roasting the cabbage, cut in wedges, and drizzled with olive oil plus seasonings, at high temperature. Try 450°F. Don’t be afraid of turning up the heat. Searing heat is what makes the recipe work. After roasting for 25 to 30 minutes, the cabbage becomes smoky and browned on the edges. More importantly, the heat also brings out the sweetness of it. High roasting temperature is central to transforming the cabbage.
The next treatment is infusing the cabbage with, 1) the saucy, savory tomato and, 2) the creaminess of mozzarella cheese. Under heat, they start running down the nooks and crannies inside the cabbage. In less than 10 minutes, you can hardly tell that it’s cabbage you’re cooking with. Who knows? It could be eggplant, or mushroom, or even chicken. The melty cheese feels like a warm blanket; it’s comfort food in its core. In the end, you also get the “parm” look.
The author of the recipe uses croutons for the crunchy elements, I use chickpeas instead. Why not? I choose protein over carb any day.
A note of caution about the timing for roasting the cabbage. My advice is to stand by and be watchful when the cabbage starts browning in order to prevent it from burning too much. Hey, cabbage is not expensive. Feel free to play and have fun finding the sweet spot when the dish comes together brilliantly.
Cabbage Parm
Ingredients
- 7 tablespoons extra-virgin olive oil, plus more for serving
- 1 medium green cabbage (about 2½ pounds), cut into 2-inch wedges
- Salt and pepper
- ½ pound bread, such as sourdough or ciabatta, torn into1-inch chunks
- 1 garlic clove, grated
- 3 cups/24 ounces store-bought or homemade tomato sauce
- 2 cups/8 ounces grated low-moisture mozzarella
- Basil leaves, for topping
Instructions
Heat the oven to 450 degrees and arrange racks in the middle and bottom of the oven.
Drizzle a sheet pan with 2 tablespoons olive oil and then arrange the cabbage wedges on the pan, setting each one flat. Drizzle the top and sides of the cabbage with 3 tablespoons olive oil and season with salt and pepper. Place onto the middle rack of the oven and roast until tender and golden, 25 to 35 minutes.
Place the bread on another sheet pan. Add the garlic, drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper and toss well to coat evenly. Place on the bottom rack of the oven and cook for 5 minutes. Remove from the oven, toss the croutons and return to the oven until golden and crispy, 8 to 10 minutes.
Remove the cabbage from the oven and spoon the tomato sauce on top. Top with the mozzarella and return to the oven until the cheese is melted and golden, 10 to 15 minutes.
To serve, scatter croutons and basil leaves on top and drizzle with more olive oil. Serve immediately.
Notes
https://cooking.nytimes.com/recipes/1025927-cabbage-parm
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