It’s just about time to begin thinking about your St. Patrick’s Day menu. We have a pretty traditional menu of corned beef, cabbage, roasted potatoes and horseradish sauce. I usually make my corned beef from the recipe in The Silver Palate, one of my favorite cookbooks, because I’m crazy about the marmalade glaze for the beef. I usually sauté thinly sliced cabbage to go along with it.
This year, though, I’m trying a different recipe for the cabbage, one that I tested earlier today. Melissa Clark, a star columnist for The New York Times Dining section, has a terrific recipe for Crispy Roasted Cabbage in her stellar cookbook, Cook This Now. I’m crazy about Melissa, a huge talent in the kitchen. Her warm, breezy writing style makes me feel inspired to expand my own cooking skills. She feels so friendly that I’m sure she could show up right now in my kitchen and we’d cook up a storm together.
But, back to cabbage – I am a stickler about avoiding the wet, floppy cabbage that usually accompanied New England boiled dinners when I was a kid. I want mine crisp, almost crunchy, seasoned with some sea salt and some freshly grated nutmeg, a trick my mother taught me.
- 1 pound green cabbage (1 small or half a large one), cored
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ⅛ teaspoon freshly grated nutmeg
- large-flaked sea salt, optional garnish
- Preheat oven to 400 degrees.
- Cut the cabbage into 1-inch-thick pieces.
- Place on a sheet pan and drizzle with half the olive oil and sea salt.
- Roast, turning once, drizzling with the rest of the olive oil, until crispy and browned, 25-30 minutes.
- Sprinkle with nutmeg, garnish with large-flaked sea salt and serve.