Cabbage

Mildly Cardamom Cabbage

Posted by Carole Koch

The sweet taste of cabbage comes through with these mild Indian seasonings, and they leave the mouth feeling very fresh. Serve with any roasted bird or fish.

1/2 medium green cabbage, quartered, cored and cut across into 1/2-inch-wide strips (6 cups)
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1/4 cup dry white wine
3 tablespoons heavy cream
Seeds from 4 cardamom pods

Place a rack in upper level of oven and preheat to 500 degrees F. Put cabbage and butter in a 14 x 12-inch roasting pan. Toss until cabbage is lightly coated. Roast for 15 minutes. Use a spatula to toss and turn the cabbage pieces. They will still be very moist, especially in the center of the pan. Be sure to scoop up the center pieces and redistribute around the pan for even cooking. Roast 15 minutes more. About half of the pieces will be nicely browned. Sprinkle with the salt. (The cabbage may be held at this stage in the refrigerator for up to 24 hours; bring to room temperature before continuing.)

Combine wine, cream and cardamom in a small bowl. Place roasting pan with cabbage over medium heat. Pour in the wine mixture. Stirring with a wooden spoon, deglaze the pan, turning from time to time to dissolve all the brown glaze in the bottom. Cook for 5 minutes, or until hot.

Serves 3 as a side dish.

From “Vegetable Love,” Barbara Kafka, Artisan, 2005.

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