1,425 easy and fully explained recipes, with 33,930 photos and 78 videos

Roast cabbage with lemon

It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.

38K 5 4.2

Last modified on: August 26^th 2020

Keywords for this recipe:

For 4 people, you will need:

1 100 g olive oil
2 2 lemons
3 50 g Parmesan (Parmigiano Reggiano)
4 tarragon
5 800 g white cabbage
6 salt
7 pepper
Total weight: 1,210 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
28 min.	25 min.	53 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

In a small bowl, mix: 100 g olive oil, the zest of 2 lemons, salt and pepper.

Set aside.

Stage 2 - 5 min.

Grate 50 g Parmesan (Parmigiano Reggiano).

Pluck off the tarragon leaves and discard the stalks.

Set aside.

Stage 3 - 4 min.

Remove the cabbage's outer leaves and its tough stalk.

Note : I am using a pointed cabbage (hispi or sugarloaf type) here. I recommend them as ideally suited to this recipe.

Stage 4 - 3 min.

Cut into thick slices and cut the top point in half lengthways.

Stage 5 - 4 min.

Cut out the hard centre stalk from each slice, then arrange on a baking sheet lined with a sheet of cooking parchment.

Stage 6 - 3 min.

Preheat the oven to 430°F (220°C).

Use a brush to coat the cabbage slices all over with lemon-flavoured oil.

Stage 7

When you have brushed all the cabbage, there should be about 2 tablespoonsful of oil left over.

salt and pepper each cabbage slice.

Stage 8 - 25 min.

Roast in the oven for about 25 minutes. The cabbage should be nicely browned, the edges almost burnt.

Stage 9 - 2 min.

Add the juice of 1 lemon to the remaining oil and mix well.

Stage 10 - 2 min.

Transfer the cabbage slices onto the plates and brush again with the lemon-flavoured oil.

Top with the chopped tarragon leaves and grated Parmesan.

Serve immediately.

Remarks

As always with Yotam Ottolenghi, this very simple, but every detail counts. You will notice how the cheese isn't browned, only added on top of the cabbage as it comes out of the oven, along with the tarragon – just perfect!

If you are using a normal-sized cabbage, cut the slices in half or they will be too big to cook right through properly.

Keeping

Should be eaten immediately.

Source

Based on a recipe by Yotam Ottolenghi.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,225 Kcal or 5,129 Kj	23 gr	24 gr	113 gr
45 %	6 %	2 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
101 Kcal or 423 Kj	2 gr	2 gr	9 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
306 Kcal or 1,281 Kj	6 gr	6 gr	28 gr
11 %	2 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Sulfites

How much will it cost?

For 4 people : 3.37 €
Per person : 0.84 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	White cabbage: You can get more informations, or check-out other recipes which use it, for example: Curried mussels with cabbage, Pan-fried fish fillets, braised cabbage with Noilly Prat, Marinated tuna and cabbage, Lemony cabbage and potato salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato pesto, Greek-style stuffed courgettes, Potimarron braised in meat jus, Welsh (French Welsh Rarebit), Stuffed tomatoes and courgettes, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Spring Bread, Poivrade artichoke Salad, Spinach and chick peas "à la milanaise", Tomato foccacia, Turnip and Jerusalem artichoke soup, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Fruit coulis (fruit purée), Mushroom buckwheat pancakes, Strawberry brunoise in a dessert-wine sabayon, Pear tart with almond cream, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
314K 14 40 min. February 21^th 2011

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
258K3.9 46 min. February 21^th 2011

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
483K5 49 min. July 27^th 2013

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
223K5 2 hours 29 min. August 15^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.