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!
I basted the cabbage a few times while roasting so that the buttery broth and bits of shallot and caraway would coat the surface.
The pan sauce is heavenly and really adds an earthy richness to the natural sweetness of the cabbage. Luscious stuff!
So if you are looking to depart from the typical corned beef dinner this St. Patrick’s Day, butter up some cabbage for an easy side dish to your winter meal.
You never know what worse luck your bad luck has saved you from.
- 2 small head of cabbage (about 2 pounds each), trimmed, cored and cut into quarters
- 3 shallots, diced
- 3 bay leaves
- 1 teaspoon of caraway seeds
- 6 ounces of butter
- 1½ cup of vegetable stock
- salt & pepper
- Preheat the oven to 450 degrees F.
- Place the cabbage wedges in a large pan or casserole dish.
- Season with salt & pepper.
- Melt the butter in a medium saucepan.
- Add the shallots, bay leaves and caraway seeds.
- Simmer until the shallots are softened and the butter is golden.
- Brush the butter mixture over the cabbage.
- Roast for about 30 minutes.
- Pour 1 cup of the vegetable stock over the cabbage, reduce the oven temperature to 350 degrees F. and roast for another 30 minutes, basting several times.
- Add the remaining ½ cup of vegetable stock to the pan and roast an additional 10 minutes, until the cabbage is golden and soft.
- Serve immediately with the pan juices.