Description
This Roasted Cabbage with Parmesan Sauce and Pangrattato recipe offers a flavorful, crispy, and creamy vegetable side dish perfect for enhancing any meal. The cabbage is roasted to perfection with olive oil and seasoning, topped with a crunchy garlic and thyme pangrattato, and served with a rich, velvety Parmesan sauce.
Ingredients
Scale
For the roasted cabbage:
- 2.8 lbs white cabbage (e.g. Drumhead), cut into 1-inch wedges
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
For the pangrattato:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves, finely diced
- 1 teaspoon dried thyme
- ¼ teaspoon pepper
- ½ teaspoon salt
- ⅔ cup Panko breadcrumbs
For the parmesan sauce:
- 1.5 oz salted butter (40 grams)
- 1 tablespoon flour
- 1 garlic clove, minced
- ½ cup chicken stock
- ½ cup light cream
- ¼ teaspoon salt, plus more to taste
- 1 cup shredded Parmesan (about 2.5 oz or 65 grams)
Instructions
- Preheat Oven: Preheat your oven to 395°F / 200°C to prepare for roasting the cabbage.
- Prepare Cabbage: Line a flat baking tray with parchment paper or lightly grease it. Arrange the cabbage wedges cut-side down on the tray.
- Season Cabbage: Brush both sides of the cabbage wedges with olive oil, then sprinkle evenly with salt and pepper.
- Roast Cabbage: Place the cabbage on the middle rack of the oven and roast for 25 minutes, then move it to a higher rack and roast for an additional 5 minutes to crisp up the edges.
- Make Pangrattato: In a skillet, heat olive oil and butter together. Add the diced garlic and cook for about 10 seconds until fragrant. Stir in panko breadcrumbs, dried thyme, salt, and pepper and cook for 2 to 3 minutes until golden brown. Set aside.
- Prepare Parmesan Sauce: Melt the butter in a saucepan, then add the flour and stir continuously to create a roux. Add minced garlic and slowly whisk in the chicken stock until the mixture is smooth. Stir in the light cream and shredded Parmesan cheese. Let the cheese melt fully, then taste and season with additional salt if needed.
- Assemble and Serve: Spread the warm Parmesan sauce on a serving dish, top with the roasted cabbage wedges, and sprinkle the pangrattato over them. Optionally garnish with fresh thyme for extra flavor and presentation.
Notes
- Use a sharp knife to cut the cabbage into even wedges to ensure even cooking.
- For a vegetarian version, substitute chicken stock with vegetable stock in the Parmesan sauce.
- The pangrattato can be prepared ahead of time and stored separately to keep it crispy.
- Adjust roasting time depending on the size of the cabbage wedges to avoid overcooking.
- Fresh thyme garnish enhances both flavor and appearance but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg
