Description
A delicious roasted cabbage recipe served with a creamy Parmesan sauce and crunchy pangrattato, perfect as a flavorful side dish or vegetarian main course.
Ingredients
Scale
Roasted Cabbage
- 2.8 lbs white cabbage (e.g. Drumhead), cut into 1-inch wedges
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
Pangrattato
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, finely diced
- 1 teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- ⅔ cup Panko breadcrumbs
Parmesan Sauce
- 1.5 oz salted butter (40 grams)
- 1 tablespoon flour
- 1 garlic clove, minced
- ½ cup chicken stock
- ½ cup light cream
- ¼ teaspoon salt, plus more to taste
- 1 cup shredded Parmesan (about 2–2.5 oz or 65 grams)
Instructions
- Preheat Oven: Preheat your oven to 395°F (200°C) to get it ready for roasting the cabbage wedges.
- Prepare Cabbage: Line a flat baking tray with parchment paper or lightly grease it. Arrange the cabbage wedges cut-side down on the tray, ensuring they are evenly spaced.
- Season Cabbage: Brush both sides of the cabbage wedges with olive oil, then sprinkle evenly with salt and pepper to enhance flavor.
- Roast Cabbage: Roast the cabbage on the middle rack of the oven for 25 minutes. Then move the tray to a higher rack and roast for an additional 5 minutes to achieve a crispier texture.
- Make Pangrattato: While the cabbage roasts, heat olive oil and butter in a skillet over medium heat. Add finely diced garlic and cook for about 10 seconds until fragrant. Stir in the Panko breadcrumbs, dried thyme, salt, and pepper, cooking for 2–3 minutes until the breadcrumbs are golden brown. Remove from heat and set aside.
- Prepare Parmesan Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking briefly to remove the raw flour taste. Add minced garlic, then slowly whisk in the chicken stock until the mixture is smooth. Stir in the light cream and shredded Parmesan cheese. Allow the cheese to melt completely, taste the sauce, and adjust seasoning with salt as needed.
- Assemble and Serve: Spread the Parmesan sauce evenly on a serving dish. Arrange the roasted cabbage wedges on top of the sauce, then sprinkle the pangrattato over everything. Garnish with fresh thyme if desired and serve warm.
Notes
- For a vegetarian version, substitute chicken stock in the Parmesan sauce with vegetable broth.
- Use gluten-free breadcrumbs to make this recipe gluten free.
- Adjust the amount of garlic according to your taste preference for a milder or stronger flavor.
- To add a touch of heat, sprinkle some red pepper flakes into the pangrattato mixture.
- If fresh thyme is unavailable, dried thyme works well as a substitute for garnish and in the pangrattato.
