Saturday, December 17, 2011

Butter-Roasted Cabbage Strips with Caraway Seeds and Mustard Seeds

I was pleasantly surprised that I liked this dish. Thus far, I've mostly enjoyed the cabbage we've been getting with more Asian flavours or in raw preparations. This recipe was nicely seasoned and brought out the sweetness of the cabbage which paired nicely with pork tenderloin. We skipped on the optional aged Gouda because the boy wasn't willing to part with some of his precious Gouda for this recipe. I imagine it would be even better with the cheese!

One year ago: French Lemon Cream Tart

Butter-Roasted Cabbage Strips with Caraway Seeds (from All About Roasting)

4 tbsp unsalted butter
1 tsp caraway seeds, coarsely ground
1 tsp mustard seeds, brown or yellow
1 small head green cabbage (680g), preferably Savoy
kosher salt and freshly ground black pepper
1/4 cup grated Gouda cheese (optional)

1. Heat oven to 350F. If desired, line a heavy duty rimmed baking sheet with parchment paper.
2. Melt butter in a small saucepan. Add caraway and mustard seeds and set aside.
3. Quarter cabbage and remove cores. Slice each quarter into 1/3" thick pieces. Pile onto baking sheet (don't worry if it's high, it will shrink!).
4. Pour butter over cabbage and season with salt and pepper. Toss to coat.
5. Roasting, tossing and turning with tongs every 10 minutes until tender with crispy brown edges, about 30 minutes.
6. Serve hot or warm with some grated Gouda.

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