Just because sometimes you want to create a good hearty vegetable based dish, this is my twist on cabbage.
Fun, tasty, melt in your mouth cheesy, charred, crisp edged roasted cabbage, overflowing with melted cheese deliciousness and turned into a succulent edible flower.
Need I say more?
A perfect recipe to make shine this oh! so often, set aside ingredient, often forgotten in your fridge vegetable drawer.
The cabbage from our vegetable garden in the upper mountains of Furcy are just gorgeous lately. Nice and firm, they are not too large, not too small. Just perfectly grown, without the whisper of an insect bite or undesired color. They are naturally sweet, not bitter. They are simply beautiful and call for a recipe that can keep their genuine beauty while taking them with grace and an certain element of surprise, from farm to table.
So what better dish to make but to roast them in the oven whole, and let them open up into a beautiful flower on a plate?
You will want to make this dish anytime over and over again and serve it up in your cutest appetizer plate, or as an elegant starter by cutting the wedges and serving them individually.
The sauce on the side is essential as the kick of Siracha mixed with the creaminess of the sour cream brings a divine touch of flavor to this dish that kicks you right back into this comfort zone that only some recipes can take you to, and make you feel home, warm and welcomed.
Accompany it with a fresh white-alcohol based cocktail, like a good chilled Clairin Caipiroska. If you want something simpler, yet as refreshing for an alternative, marry it with a perfectly chilled beer. For us down here, on this side of the island, that will be a perfectly chilled Prestige beer. Yeah! That’s our famous 2 times Gold Winner at the World Beer Cup for American Lager Beer, that all Haitians alike, like to raise high and cheer to: “Kenbe Prestige Ou Wo!” literally translating to just that — Hold your Prestige Up High!. What more of a victorious, proud, nationalist chant can you find here?! And what a perfect thing to do, to cheer to this cabbage roast just when Oktober Fest kicks off on the other side of the world, which will be celebrating these two ingredients in fact: Beer, first and foremost, and cabbage, with their delicious sauerkrauts.
My grand-father being German, this dish truly is for me something that I feel he would fancy greatly. One of these Sundays, I should definitely remake and invite him over so we may PROST! to this great delight together, and conclude that after all:
Nothing brings people together like good food.
On this note, I raise my glass to you and wish you all a cheerful week ahead !
1 cabbage 2 tbsp olive oil Salt and pepper 1/4 cup water 4 tbsp butter 1/2 tbsp olive oil 1 tbsp garlic 1/4 cup chopped flat leaf parsley 1 tsp juniper berries 1 tsp pink pepper 1/2 cup bread crumbs 1 cup shredded Tête de Maure cheese (or parmesan) 1 cup shredded mozzarella 1/4 cup chopped flat leaf parsley For the sauce 1/2 cup sour cream 1 tbsp Siracha 1 tsp creole marinade 1/4 cup cocktail sauce 2 tbsp honey bbq sauce Fresh cracked black pepper
Heat oven at 375F
Wash and clean your cabbage properly and pat dry.
Sliced in 16 slices your cabbage without reaching the bottom
Place in aluminum foil placed in 9″ baking dish
Salt and pepper to taste
Top with drizzled olive oil.
Add 1/4 cup water to the bottom
wrap with foil, folding all four sides to the top
Stick in the oven for 15 minutes
Remove from oven. Open aluminum and stick back for another 30 minutes
In the mean time prep the butter topping. In a small pan, heat your butter with half a tablespoon of olive oil to prevent it from turning black. Add in the garlic, cracked juniper berries and pink pepper. Mix until all butter has melted and set aside.
After 30 minutes have elapsed, pour 3/4 of the butter over your open flower of cabbage. You may need to reheat your butter mix slightly before pouring over the cabbage.
Mix the Tête de Maure or Parmesan cheese and bread crumbs together and add all over, drizzling it with the little extra butter mix.
Bake for another 10 minutes until gold and crispy.
Open the oven and sprinkle with the shredded mozzarella cheese, and back into the oven to melt for another 10 minutes.
Remove from the oven. Slide your roasted cabbage flower into your favorite dish, removing carefully the aluminum foil.
Top with the chopped parsley and serve with the sauce on the side.