Roasted Cabbage with Parmesan Sauce and Panko Recipe

Ingredients

Roasted Cabbage

• 2.8 lbs white cabbage (e.g. Drumhead), cut into 1-inch wedges
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons olive oil

Pangrattato

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 garlic cloves, finely diced
• 1 teaspoon dried thyme
• ¼ teaspoon pepper
• ½ teaspoon salt
• ⅔ cup Panko breadcrumbs

Parmesan Sauce

• 1.5 oz salted butter (40 grams)
• 1 tablespoon flour
• 1 garlic clove, minced
• ½ cup chicken stock
• ½ cup light cream
• ¼ teaspoon salt plus more to taste
• 1 cup shredded Parmesan (about 2.5 oz or 65 grams)

Instructions

1. Preheat your oven to 395°F (200°C) to prepare for roasting the cabbage.
2. Line a flat baking tray with parchment paper or lightly grease it. Arrange the cabbage wedges cut-side down on the tray.
3. Brush both sides of the cabbage wedges with olive oil, then sprinkle evenly with salt and pepper.
4. Place the tray on the middle rack of the oven and roast for 25 minutes. Afterward, move the tray to a higher rack and roast for an additional 5 minutes to crisp up the edges.
5. In a skillet, heat olive oil and butter over medium heat. Add the finely diced garlic and cook for about 10 seconds until fragrant. Stir in the Panko breadcrumbs, dried thyme, salt, and pepper. Cook for 2 to 3 minutes until the crumbs are golden brown. Remove from heat and set aside.
6. In a saucepan, melt the butter over medium heat. Add the flour and stir continuously to form a roux. Add the minced garlic and cook briefly. Slowly whisk in the chicken stock until the mixture is smooth. Stir in the light cream and shredded Parmesan cheese. Let the cheese melt and the sauce thicken slightly. Taste and adjust salt as needed.
7. Spread the warm Parmesan sauce on a serving dish. Arrange the roasted cabbage wedges on top, then sprinkle generously with the pangrattato. Garnish with fresh thyme if desired and serve immediately.

Notes

• Use parchment paper to prevent cabbage from sticking to the baking tray.
• For a vegetarian version, substitute chicken stock with vegetable stock in the Parmesan sauce.
• Adjust the amount of garlic in pangrattato and sauce to suit your taste preferences.
• Pangrattato can be made ahead and stored in an airtight container; reheat briefly before serving.
• Choosing a dense, firm cabbage like Drumhead ensures the wedges hold their shape during roasting.