I don't know about you, but I have made plenty of coleslaw with my cabbage over the 15+ years I've been a CSA member. And yes, I made a quick, shaved slaw with some (unfortunately) store-bought dressing this week. It was delicious but I still had half a head left - those were some really big heads we got!!!
So I tried something new to me - ROASTING it!!! I tried it once in a resturant, earlier this year, but had never made it myself. I found the recipe below to use as a starting point and it was surprisingly easy and delicious to make.
And when I say "starting" point I mean it. I left out the anchovies (for the vegetarians in the family) and didn't have walnut, so went with an alternative nut (I think pine nuts would also be great) and used a slightly different mix of spices. So experiment, try something new. Enjoy!
Roasted Cabbage With Parmesan, Walnuts (and Anchovies)
by Melissa Clark - from New York Times Cooking
Yield: 3 to 4 servings
1 medium head green cabbage (about 2½ pounds)
½ cup extra-virgin olive oil, plus more as needed
Salt, as needed
¾ cup finely grated Parmesan, plus more for serving
6 anchovy fillets, minced
2 fat garlic cloves, finely grated, passed through a garlic press or minced
1 teaspoon fresh thyme leaves
½ teaspoon freshly ground black pepper, plus more as needed
⅔ cup chopped walnuts or other nuts, such as almonds or hazelnuts
½ cup chopped fresh dill or cilantro
Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1½-inch-thick wedges.
Place wedges on a rimmed sheet pan, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in ½ cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.