This roasted cabbage is full of flavour and absolutely delicious.
Related: Lion’s Mane Mushroom Sandwich
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ingredients
Cabbages
Caraway and Dijon Vinaigrette
directions
Heat the oven to 450°F.
Trim the root ends of the cabbages, trimming as little as possible so the heads stay intact. Cut each head in half through the root end. Transfer the cabbage halves to a large baking sheet. Pour the olive oil over the cabbages and massage to coat them with the oil, rubbing it into the nooks and crannies between the layers. Sprinkle the kosher salt and toss to coat. Arrange the halves cut side down on the baking sheet.
Roast the cabbages in the oven for about 50 minutes to one hour, until deeply golden, the outer leaves are crispy and the cores tender when pierced with a sharp knife. Cover with foil if darkening too quickly.
Meanwhile, toast the caraway seeds in a small saute pan over medium heat for 1 to 2 minutes until they are golden brown and fragrant, shaking the pan so they don’t burn. Transfer the seeds to a mortar or spice grinder and very coarsely grind them.
Transfer the seeds to a small bowl. Add the lemon juice, shallots, mustard, vinegar, salt and pepper to the bowl with the caraway seeds. Gradually stream in the extra virgin olive oil, whisking constantly.
Transfer the cabbages to a large bowl and drizzle them with the vinaigrette. Gently toss to coat. To serve, transfer them to a large platter and sprinkle with flaky sea salt and cilantro flowers or chervil, if using.