Testing and tasting recipes on a daily basis–for this site as well as for book and magazine projects–I sometimes need time off from eating, or rather, from eating in the name of work. Yesterday, I tested a full Thanksgiving menu in September (the kids at the table were hoping this meant an early Christmas) for my next book and so tonight’s dinner is a simple dish of roasted sweet cabbage and acorn squash.
I usually go meatless once or twice a week and then one full week every few months. It’s amazing how creative you can get when food, as one vegetarian friend of mine says, “doesn’t have a face.” More than anything, it’s a good way to get extra whole grains and vegetables into a diet so that it becomes a way of life and not just a crash cleanse. Even my meat-loving man doesn’t mind the greenness of it all when he realizes that you don’t have to sacrifice flavor for health.
Back to cabbage, many people often ask what to do with cabbage, lamenting the way it smells or its lack of taste. I love it simply sauteed with a little extra virgin olive oil and sea salt or roasted as in the recipe below for Roasted Cabbage and Squash with Mint. New York Times columnist, Martha Rose Shulman, offers some great suggestions for cooking with cabbage. Here are some other recipes from around the Web: Baja Cabbage Slaw, Weeknight Pasta with Caramelized Cabbage, Sage-Infused Brown Butter and Walnuts. I also like it raw and thinly sliced and tossed into salads as I’ve done for this Cabbage Salad.
Roasted Cabbage and Squash with Mint
Yield: 4 | Total time: 20 min
Roasting winter vegetables, like Tendersweet cabbage, brings out their natural sweetness. Cutting the cabbage in large wedges makes for a pretty presentation. Add roasted squash, carrots, onions, and fresh herbs for a warm salad or side dish. Serve with grains or pasta like cooked bulgur, couscous, or quinoa.
- 1 head cabbage, such as Savoy or Tendersweet
- 1 small acorn or butternut squash
- Extra-virgin olive oil
- Sea salt and fresh ground black pepper, to taste
- Fresh lemon juice, preferably Meyer lemon
- Fresh mint leaves and thinly sliced onions, for garnish
1. Preheat oven to 400°. Cut cabbage in quarters and toss with olive oil; season with sea salt and fresh ground black pepper. Cut squash in half, scrape out seeds and strings with a spoon; discard seeds. Cut squash into wedges and toss with olive oil and season with sea salt and fresh ground black pepper. Spread squash cut sides down on a shallow-rimmed baking sheet.
2. Roast squash 20 minutes, turning wedges once. Add cabbage to baking sheet with squash, if there's room; otherwise, spread cabbage on a separate baking sheet and roast about 15 minutes or until cabbage is just starting to brown. Pierce squash with a fork to check for tenderness.
3. Place cabbage and squash on a serving platter and squeeze fresh lemon juice over and garnish with fresh mint leaves and thinly sliced onion. Add a sprinkle of finishing salt, if desired.
Date Published: September 28, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.