When I think of cabbage the first thing that comes to mind is my Italian mother cooking corned beef and cabbage for my Irish father on St. Patrick’s Day. That stinky cabbage smell wafted through the house and I had no desire to partake in the meal. Over the years I’ve shied away from cooking cabbage and only used it for coleslaw. Then one day a few months ago I had an epiphany while reading one of my favorite blogs. Why not roast thickly cut slices of cabbage?
I have to thank Elizabeth at Elizabeth Minchilli in Rome for turning me on to this very simple and incredibly flavorful cabbage dish. It makes sense that a sprinkling of olive oil and a little seasoning would turn the humble cabbage into a dish that I now crave. The edges are are somewhat burnt and very crispy while the center is soft and luscious. Who knew that cabbage could be so enticing?
1 large head cabbage
salt and freshly ground pepper
fennel pollen (if you have it) or fennel seeds
Preheat the oven to 400 degrees. Trim off the outer leaves of the cabbage. Cut the cabbage into 1 inch slices. Place slices on a parchment lined baking sheet. Drizzle cabbage generously with olive oil, sprinkle with salt, pepper and fennel pollen and roast for about 35 minutes. Outer edges should be crispy and the center soft.