Crisp Roasted Cabbage Food

EASY ROASTED CABBAGE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
• Bake in the preheated oven until tender, 40 to 55 minutes.

GARLIC LOVES ROASTED CABBAGE

Steps:

• Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
• Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
• Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS

Steps:

• Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
• Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
• Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10���12 minutes.
• Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
• Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

THYME-ROASTED CABBAGE

Steps:

• Cut 1 small green cabbage (outer leaves removed) into 4 wedges. Brush with melted butter; season with chopped thyme, salt and pepper. Lay each wedge on a thyme sprig on a parchment-lined baking sheet. Roast at 400 degrees F until the cabbage leaves are crisp, 25 to 30 minutes.

CRISPY SHREDDED CABBAGE

Steps:

• Heat the oil ready for deep frying (safest to use a deep fat frier).
• Put the shredded cabbage into the oil for about 30 - 50 seconds or until crispy.
• Remove the cabbage and drain most of the oil off, place onto kitchen paper to soak up the remaining oil.
• Sprinkle the sugar and salt over the cabbage and if possible put it in a sealed container and give it a shake to spread it evenly.

CRISP, CRUNCHY CABBAGE

Steps:

• Heat oil and saute cabbage for apprx 5 min (cooked but still crisp) Add sproats, caraway seeds, salt& pepper.
• Toss lightly to mix and serve.