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How To Bake Chicken Breast. Preheat the oven to 400 degrees.

Heat, fat + salt makes everything better, but it makes cabbage sublime. I’m not …

1 min read

Heat, fat + salt makes everything better, but it makes cabbage sublime. I’m not sure why roasted Brussels sprouts get all the attention… ribbons of cabbage are similarly sweet but smoother, more mellow. Every time I roast or sear it, I swear I’ll do it more often. (This is schmaltzy cabbage, with thanks to

22 thoughts on “Heat, fat + salt makes everything better, but it makes cabbage sublime. I’m not …

  1. I shred cabbage finely and then fry it until it gets carmelized! I add that to your drunken noodles! So delicious!

  2. Have you ever tried fried caramelized cabbage sandwich on toasted homemade bread (piled high over plastic cheese of coarse)? It’s a messy adventure but classified as a cooks treat from the scraps of that big pot of borsht day…..

  3. Move over cauliflower, cabbage is my new favourite veg–awesome roasted as well.

  4. If you add paprika and caraway seeds it makes my little German heart very happy.

  5. We love bug chunks of caramelized cabbage! One of our favorite dishes from last year included fermented wedges of cabbage confited in dry agreed beef fat then caramelized long and slow. Amazing!

  6. I love cabbage! I’ll sear it in a hot skillet with a little miso butter. Yummmers.

  7. I agree. I’m on the roast and cabbage kick it is my new favorite thing. I also made Gabrielle Hamilton’s braised cabbage with anchovies garlic and butter and it was life-changing

  8. I like to caramelize cabbage in the oven then use it 50/50 with spaghetti for carbonara. The cabbage’s charred sweetness makes an amazing addition to cheesy porky pasta.

  9. This reminds me of the charred cabbage with mimolette from Milk a Tiger, which is the best. Thank you @dinnerwithjulie!

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