Recipe and Photos by the Migoni Kitchen.

 

We are loving the heads of cabbage we’ve been getting in our box. It’s so versatile - you can eat it raw in salads and slaws, or roasted, sauteed, in stir fries, the list goes on! We wanted to create a cabbage forward dinner idea and wanted to try out a couple different preparations. We ended up frying a few cabbage leaves and roasting some wedges and loved the contrast of the two textures and flavors together. We served the cabbage over some mashed potatoes with chopped almonds and a spoonful of a smoky red chimichurri (recipe on our site). We wanted a little bit of additional protein with our dish so we did serve it with a bratwurst, but this is a great dish to enjoy on its own for our vegetarian friends!

Serves 4



Ingredients:

Cabbage Prep

• 1 head cabbage
• 2 tbsp olive oil
• 3 tsp kosher salt
• 1 cup Canola Oil
• ½ cup chopped almonds

Creamy Mashed Potatoes

• 1 lb Russet potatoes (peeled and cut into large chunks)
• ½ cup whole milk
• 4 tbsp unsalted butter
• 1.5 tbsp kosher salt

Instructions: 

Roasting the Cabbage

1. Preheat the oven to 350F.
2. Cut the cabbage into 4 quarters, removing the outer 2-3 layers of leaves and setting them aside for later use.
3. Drizzle the cabbage quarters with olive oil and wrap each quarter loosely with aluminum foil. Place in the oven and roast for 30-40 minutes until very tender.

Mashed Potatoes

1. While the cabbage roasts, place the potatoes in a large pot and add enough water to cover the potatoes. Sprinkle with 1 tbsp of salt and set to boil.
2. Boil the potatoes for 20-25 minutes until very tender. Drain and set the potatoes aside. Return pot to a low heat.
3. Add the butter to the pot. Once the butter has melted, add the milk and ½ tbsp of salt and allow to begin simmering.
4. Once the milk butter mixture has begun simmering, add the potatoes back to the pot and mash until a smooth creamy texture is achieved. (Season with salt and add additional milk if potatoes are extra starchy). Set aside until it is time to plate.

Fried Cabbage Chips

1. In a medium sized flying pan, heat canola oil to medium high heat.
2. Using tongs, place the reserved cabbage leaves (4-5 at a time) in the hot oil. Fry the leaves for 3-4 minutes per side, or until entire leaves are brown and crunchy. Remove and set on paper towels. Season with kosher salt. Repeat with remaining cabbage leaves.

Charring the Cabbage

1. Remove roasted cabbage from foil and space each quarter on a baking sheet.
2. Return the uncovered cabbage to the oven and set to broil. Allow cabbage quarters to char along the edges and side in the broiler (3-5 minutes).
3. Remove cabbage from the oven and carefully remove the hard stem holding the leaves together.

Plating

1. Smear a large spoonful of mashed potatoes in a circle at the center of your plate.
2. Set the charred cabbage quarter on top of the mashed potatoes.
3. Top with chopped almonds and crispy cabbage chips. Optional - top with smoky chimichurri!