Creamy Parmesan Roasted Cabbage
Directions
- 1Take a head of cabbage, cut it in half, cut that in half, and then into wedges, keeping a fair amount of the core.
- 2Season with salt and pepper.
- 3Heat some olive oil in a cast iron pan, place the wedges.
- 4Once brown, flip it.
- 5Place this in the oven to roast.
- 6Sauté minced garlic and shallots in butter with some black pepper, nutmeg, crushed red pepper and paprika.
- 7Let this go for a minute, sprinkle everything with flour.
- 8Cook off the raw flour taste.
- 9Pour in our heavy cream.
- 10Toast up some chopped walnuts.
- 11Once thickened, slowly incorporate freshly grated Parmesan cheese until it coats the back of a spoon.
- 12Taste for salt.
- 13Once the cabbage is roasted and tender, spoon on that creamy Parmesan sauce.
- 14Sprinkle on a little extra cheese.
- 15Place this under the broiler for a few minutes.
- 16Garnish with those toasted chopped walnuts.
Ingredients
- 1 head of cabbage
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons Shallots
- 1 tablespoon butter
- 1 pinch black pepper
- 1 pinch nutmeg
- 1 pinch crushed red pepper
- 1 pinch paprika
- 2 tablespoons flour
- 1 cup heavy cream
- 1 cup chopped walnuts
- 1 cup freshly grated Parmesan cheese
Equipment
knifecast iron panwooden spoonwhiskstainless steel pan
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