Roasted Cabbage with Cabbage Cream


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Cabbage may have achieved “Vegetable of the Year” status lately, but it has adorned our Pesach tables since forever, just ask my mother! I wanted to take this Pesach dish and recreate it in a way that doesn’t taste like Pesach at all. So we’ve added some cream, some crunch, and layered up on the flavors, and now I'm pretty sure this will be a staple at our home for Pesach, and the rest of the year as well. 


Ingredients

2 heads cabbage, divided
1 ¼ cups olive oil, divided
Salt, as needed 
Juice of ½ lemon 
Fresh parsley and chopped pistachios, for garnish, optional 


Preparation

Cabbage Cream:

Remove outer layers of one head cabbage and slice cabbage into chunks. Fill a pot ⅓ of the way with salted water and bring to a boil. Add cabbage and simmer until soft and easily pierced with a fork, about one hour. 

Drain cabbage in a colander, then transfer to a food processor. While the machine is running, slowly add ¼ cup oil, and continue blending until very creamy, about 10 minutes. Add lemon juice and 1 teaspoon salt and blend until incorporated.

Roasted Cabbage:

Preheat oven on the broil setting.

Slice the remaining head of cabbage into wedges. First, cut cabbage in half, then into quarters, then cut each quarter in half to make 8 wedges. 

Arrange cabbage wedges in a single layer on a parchment paper-lined baking sheet. Toss with remaining 1 cup oil and 2 teaspoons salt.

Broil for 10-15 minutes, or until the outer edges get crispy and a little charred. Reduce heat to 350°F and cook for another hour. Check about halfway through to make sure cabbage is not drying out; flip or add more oil if needed.

To serve, spread cabbage place cream on a large platter and place cabbage wedges on top. Sprinkle with chopped pistachios and fresh parsley.

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