I stumbled on this recipe while searching for something else and it looked so good I had to try it. The roasted cabbage was delicious, but my first attempt of the creamed portion was a little bland for our tastes so I punched it up a bit.
Original recipe: Roasted Cabbage with Cabbage Cream
Roasted Cabbage on a Bed of Creamed Cabbage
- Two heads cabbage (I used savoy, you can use any green cabbage)
- 1/2 cup ghee, melted and divided
- 2 cups broth (veggie, beef or chicken)
- Salt and pepper
Preheat oven to 350.
Cut one head into eight wedges leaving them attached at the core: cut in half vertically, cut each half in half, then cut each quarter in half. Arrange them on a baking sheet (I used our toaster oven). Brush the tops with melted ghee, flip them and brush the remaining sides. You should use about 1/4 c. of the ghee.
Roast for about 1 hour, rotating the pan after 30 minutes, until they're cooked through and the edges are browned. Salt lightly.
While the first head is cooking, cut the other head into chunks. Bring the 2 cups of stock to boil over medium heat, add the cabbage, reduce heat to med-low and simmer, partially covered, until the cabbage is very soft and the broth is reduced by half. About 30-45 minutes. Make sure the pan doesn't boil dry!
Transfer the cabbage and the reduced broth to a food processor, add the remaining 1/4 c. of ghee, and puree. Season with salt and pepper.
Place the creamed cabbage on a platter, arrange the roasted cabbage on top, and serve. Parsley chiffonade made it look nice but didn't add anything taste-wise. Two wedges over one quarter of the cream was a nice size meal for me. One wedge on 1/8th of the cream is a good side dish with, for instance, sausages, which is how my husband eats it.
This reheats nicely in a small dish in a 350F oven.