I’m not sure, but I think cabbage is one of those vegetables you either love or you hate.
I happen to love it, though I only tend to eat it in slaws in the summer, and as a roasted side in the winter. And as St. Patrick’s Day approaches, I find myself thinking about how to prepare it. Honestly, roasting it with a little olive oil is good enough for me. But this roasted cabbage dish adds a bit more flavor. A butter sauce made with caraway seeds, shallots and bay leaves covers the cabbage. And halfway through the roasting, rich vegetable broth is added and the cabbages braise in this wonderful buttery sauce. It makes a delicious pan gravy so spoon some over the cabbage before serving!