Description
A savory side dish featuring tender roasted cabbage wedges topped with a creamy Parmesan sauce and a crunchy pangrattato breadcrumb topping. This recipe combines roasting and stovetop cooking techniques to create a delightful mix of textures and rich flavors that complement any meal.
Ingredients
For the Roasted Cabbage:
- 2.5–2.8 lbs white cabbage (e.g. Drumhead), cut into 1-inch wedges (1.2–1.4 kilograms)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
For the 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
For the 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 prepare for roasting the cabbage perfectly.
- Prepare the Baking Tray: Line a flat baking tray with parchment paper or lightly grease it, then arrange the cabbage wedges cut-side down to ensure even roasting.
- Season the Cabbage: Brush both sides of the cabbage wedges with olive oil and sprinkle evenly with salt and pepper for balanced flavor.
- Roast the Cabbage: Place the cabbage on the middle rack of the oven and roast for 25 minutes. Then move the tray to a higher rack and roast for an additional 5 minutes to achieve a crispy edge.
- Make the Pangrattato: In a skillet, heat 1 tablespoon olive oil with 1 tablespoon butter. Add the 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 the Parmesan Sauce: Melt 40 grams of salted butter in a saucepan. Add 1 tablespoon flour and stir constantly to form a roux. Add minced garlic, then slowly whisk in ½ cup chicken stock until smooth. Stir in ½ cup light cream and 1 cup shredded Parmesan cheese, allowing the cheese to melt thoroughly. Taste and season with ¼ teaspoon salt or more as needed.
- Assemble and Serve: Spread the warm Parmesan sauce on a serving dish. Top the sauce with the roasted cabbage wedges, then sprinkle the crunchy pangrattato over the top. Optionally, garnish with fresh thyme for an aromatic finish.
Notes
- Use a sturdy cabbage like Drumhead for easy wedge cutting and roasting.
- Adjust seasoning in the Parmesan sauce to taste, as Parmesan can be quite salty.
- Pangrattato adds a crunchy texture; do not skip it unless you prefer a softer topping.
- Serve immediately to maintain the crispiness of the pangrattato and warmth of the sauce.
- This dish pairs beautifully with roasted meats or as a vegetarian main with additional protein like beans or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
