Roasted Caramelized Cabbage with Crispy Caper & Garlic Crunc

• kokonaisaika: 29 minutes

Ainekset

Cabbage didn’t used to excite me. Then I started roasting it until the edges caramelize and the layers go buttery soft — and everything changed.

High heat, enough time, crispy capers, toasted almonds, fresh dill, and a creamy honey-dijon. A side dish that quietly becomes the main event.

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For the cabbage:

1 small cabbage, sliced into 6 wedges

1-2 tbsp La Tourangelle olive oil

Salt and pepper to taste

3/4 cup veggie broth

Topping:

2 tbsp La Tourangelle Olive Oil

3 tbsp capers

3 cloves garlic, sliced into thin slivers

1/3 cup slivered almonds

3 tbsp chopped fresh dill

1/2 tbsp lemon zest

Pinch salt

Dressing:

2 tbsp honey

2 tbsp La Tourangelle Olive Oil

3 tbsp Dijon mustard

2 tsp lemon juice

Pinch

2 tbsp mayonnaise

2 tsp chopped fresh dill

1/4 tsp garlic powder

Ohjeet

Preheat the oven to 425.

Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side. Add salt and pepper to taste to one side. The wedges should be browned. Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes. Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.

While the cabbage roasts, make the topping. Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high. Add the capers, garlic and almonds. Cook for about 2 minutes until the garlic and almonds are browned, but do not burn. Remove and place on a paper towel. Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt. Toss.

Make the dressing. Add all ingredients to a jar, then whisk or shake to combine.

Plate the cabbage, drizzle with dressing then top with the crunch.