At Nolan restaurant in Athens, I tasted a salad of deliciously ‘burned,’ caramelized winter vegetables –pieces of cabbage, cauliflower, broccoli— dressed with a lovely Asian-inspired sauce. “Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle,“ writes Melissa Clark in NYT Cooking.
Her recipe, the very first I encountered of roasted cabbage wedges –many have been published since– inspired me to try my version.
I omitted the anchovies and parmesan, but added both soy and fish sauce, as well as a large pinch of my favorite hot Florina smoked pepper, along with plenty of rosemary, which I think complements beautifully this Asian-Mediterranean roasted cabbage. Costas and I loved it, and we make it quite regularly these days.
It accompanies beautifully any kind of meat or chicken, but we also eat it with the wonderful olive-oil-fried eggs from our neighbor’s hens, and feta cheese.
Serves 3- 4 (more…)