Roast Cabbage with Tarragon and Pecorino

My interest in roast cabbage soared when I saw a big tray of it as a family meal for the kitchen staff. On that day, I was taking a course at the French Culinary Institute. The simplicity and the ease of roasting cabbage has grabbed my attention ever since. So I’m happy to find and test drive this recipe from SIMPLE by Ottolenghi.

This is cabbage week at IHCC. I have some green cabbage sitting in the fringe. So I’d use that instead of Napa cabbage called for in the recipe. But I still need to go shopping for the other key ingredients: tarragon and pecorino.

If you don’t have fresh tarragon, chervil or fennel fronds will make do. I say that because I’m surprised I can’t find fresh tarragon at the local Whole Foods. On the other hand, there is some good news. This is one herb where the dried tarragon is almost as good as the fresh one.

Pecorino ia similar to Parmesan, but made from sheep milk. Both are salty and umami-rich. However, Pecorino is saltier and tangy. I guess cabbage needs a full complement of saltiness. Meanwhile, Parmesan is nutty and a bit milder overall.

Cruciferous vegetables like cabbage, kale, and broccoli are chock-full of beneficial nutrients. For that reason, it helps to find more ways to cook and make something tasty with these vegetables. Roasting has the distinct advantage of turning cabbage from bitter to sweet.

You see, roasting root vegetables is an old stand-by which I serve regularly. My pantry is always stocked with root vegetables: carrots, parsnips, potatoes and squashes. These vegetables keep well, especially during the winter months. By the same token, I can see that cabbage will serve us well once I develop some new recipes, other than just packing it in a raw salad.

This roast cabbage recipe is rather stress free. The prep work is minimal.

First, cut the whole cabbage into eight wedges. Make a dressing: olive oil, lemon zest, garlic, salt and pepper. Toss the cabbage leaves in the dressing. Roast for 20-25 minutes until the edges are crisp and golden brown. Then add the lemon juice and the remaining dressing. Scatter the tarragon and pecorino over the top. You’re done.

Most noteworthy: there is less than 10 ingredients in the recipe.

Print Recipe

Roast Cabbage with Tarragon and Pecorino

Serves: 4

Ingredients

• Dressing:
• 1/2 cup/120ml olive oil
• 2 lemons – finely grate the zest, to get 2 tbsp, then juice, to get 2 tbsp
• 2 garlic cloves, peeled and crushed
• Salt and black pepper
• Other ingredients:
• 2 Napa cabbages, outer leaves discarded, then cut lengthways into eight wedges each
• 1/2 cup/10g tarragon leaves, roughly chopped
• 1 oz/30g pecorino, shaved

Instructions

1

Heat the oven to 220C/425F/gas mark 7.

2

In a small bowl, whisk the oil, lemon zest, garlic, a quarter-teaspoon of salt and a good grind of pepper, then transfer two tablespoons to a second bowl.

3

Put the cabbage wedges in a large bowl and season with an eighth of a teaspoon of salt. Pour the larger portion of oil mixture over the cabbage and toss to coat. Arrange the cabbage on two oven trays lined with baking paper, and roast for 20-25 minutes, until the edges are crisp and golden brown (swap the trays around halfway through, so both get time near the higher heat at the top of the oven). Transfer the cabbage to a platter, then leave to rest and cool for five to 10 minutes.

4

Mix the lemon juice into the remaining oil mixture, then drizzle evenly over the cabbage wedges. Scatter the tarragon and pecorino on top, finish with a good grind of black pepper and serve. Serve at room temperature so that the pecorino keeps its texture and flavor.

Notes

Adapted from SIMPLE by Yotam Ottolenghi