Roasted Cabbage with Bread Crumbs, Sage, and Parmesan

• 분량: 6 servings
• 총 시간: 55 minutes

재료

1 head green cabbage (2 to 2½ pounds)

3 tablespoons vegetable oil, divided

1 teaspoon kosher salt, divided

¼ teaspoon pepper

1 tablespoon unsalted butter

2 tablespoons chopped fresh sage

¼ cup panko bread crumb

1 ounce Parmesan cheese, grated (½ cup)

방향

Note: A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon.

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.

While cabbage roasts, prepare topping. Melt butter in 10-inch skillet over medium heat. Add sage and cook, stirring constantly, until fragrant, about 1 minute. Add panko and cook, stirring frequently, until crumbs are golden brown, about 2 minutes. Transfer to small bowl to cool. Stir in Parmesan.

Remove foil (be careful of escaping steam) and continue to cook until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Sprinkle half of topping over platter. Transfer cabbage to platter, sprinkle with remaining topping, and serve.

영양 정보

• 칼로리: 187
• 지방 전체: 13 g
• 포화 지방: 4 g
• 불포화 지방: 7 g
• 트랜스 지방: 0 g
• 콜레스테롤: 14 miligrams
• 나트륨: 458 miligrams
• 탄수화물 전체: 8 g
• 총 당류: 6 g
• 단백질: 7 g