I’m very proud to report that we finally have no more zucchini in our vegetable garden in Todi. I know I’ll be very happy to see them again next summer, but for now, I am so over zucchini.
And I know the same cycle will repeat itself with cabbage, but for now, I’m awfully proud of our big, green, plump, picture perfect orbs. And I have to say that Domenico was actually very good at planning the cabbage thing out this year. Rather than plant twenty or so types that all mature at the exact same time, he chose varieties that are staggered with the season.
So while we wait for the cavolo nero and red cabbage to ripen, we are enjoying the first to show up: are the big fat verza. A very tender cabbage, the heads this year are massive, due to the the plentiful rain we’ve had.
My go to recipes for cabbage usually turn them into soup, but the uncommonly warm weather this month has been very un-soup like. So last night I cut the cabbage into thick slices and roasted them. A sprinkling of salt, pepper and fennel pollen and a very generous amount of olive oil were all they needed.
The high heat means that they cook rather quickly, with the moisture being baked away from the center while the outer leaves turned crispy and chip like.
We had them as a side dish with liver, but I’m thinking that they would make a delicious main course with cheese melted on top. Which is what I’m going to do right now, for lunch, with the leftovers.
roasted cabbage
one large head savoy cabbage (verza)
salt
pepper
fennel pollen or fennel seeds
olive oil
Preheat oven to 200C/ 400F
Trim the tough outer leaves off of the head of cabbage and any dried tough bits from the stem.
Carefully cut the cabbage into 1 inch thick slices, trying to keep them from falling apart.
Gently lay them on a parchment lined baking sheet or two in a single layer.
Sprinkle with salt, pepper and fennel pollen. Drizzle very generously with olive oil. Place in oven for about 25 to 40 minutes, depending on what kind of cabbage you use. The outer edges should be crisp and the center tender.
Serve warm or at room temperature. 
So simple, yet looks so delicious. Thanks Elizabeth for the great idea.
Yum!
What a beautiful harvest, and I love the idea of roasting the cabbage. I call my sister Queen Crucifer, after her love for this class of vegetables; I’ll have to pass this on to her.
Looks wonderful. About how long did you roast them?
About 25 to 40 minutes, depending on how tough your cabbage is and what kind you use.
Going to try this tonight with my big red cabbage with a little parmigiano
I love roast anything, and probably like your weather in Rome and in Umbria, it’s finally, but only just finally, cool enough to put the oven on this ‘autumn’. I’ve never roasted cabbage, so will definitely give this a go. I am inundated by pumpkin right now here in Malta. My garden isn’t big enough to grow veg really but I have a habit of bulk buying from the farmers’ market where almost everything is 3 for 1 Euro!
We had pumpkin last night too. I stewed it with a bit of onion, then served it over oven baked polenta. With, of course, a bit of crispy pancetta on top!
That looks amazing. I never considered roasting cabbage. I will try that this weekend.
I love roasting all sorts of veggies, especially those that non-veggie lovers often turn their nose up at. It just imparts a sweeter less harsh taste to them. Beef stew made with roasted veg is absolutely yummie!!
So simple I think even I could do it x
I thought I was the only one in the world who roasted cabbage! Will try with fennel p. Thanks Ms. M.
Making it again tonight. It’s now become my all time favorite (at least for now)
I have kept this in mind all this time and it is in the oven right now! 🙂
Hooray!!! Let me know how it turns out.
Elizabeth, I never replied but suffice to say that it was my favorite thing to make last winter and probably will be this winter too! Grazie Mille!! 🙂