On Roasted Cabbage

Me, continuing to rave about my favorite veggie.

Welcome to the Friday post for paid subscribers, which is more of me raving about cabbage. Sorry not sorry! On Tuesday, we’re shaking things up and chatting about reading again. Coming down the line for you: more interviews with some powerhouse women, recipes for summery cookies for winter months, and more behind the scenes studio content. As always, if you’re curious about my day job, check out my website.

I think we established on Tuesday that I really, really love cabbage. I’ve been eating a lot of it this winter, and I’ve developed a lot of ways to cook it as a result. I hesitate to call these recipes—they’re really just riffs on techniques that I think you can use on pretty much any hearty winter veg you like.

As usual with these riffs, you can easily tweak this to taste one way or another: I’ve used za’atar and tahini; Dan Dan sauce; and fennel seeds with white wine vinegar. Each version is unique and startling in the different flavors it brings out in this super star veg. Me saying veg twice in two paragraphs is giving serious Jamie Oliver vibes, which I don’t actually hate at all. IYKYK.

Might I also suggest that this roasted cabbage would be delicious with this pantry pasta? That, cold white wine, and some olives on the side could be perfect for a cold winter night.

Roasted Cabbage