Thai-style roasted cabbage from Fine Cooking Magazine, Feb/Mar 2017 (page 85)

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Notes about this recipe

  • Laura on March 26, 2019

    Made this to accompany the Thai-style chicken larb. The recipe says to stir the cabbage every 10 minutes during the 45-50 minute cook time. When I checked at 10 minutes, the cabbage was not turning a golden brown, just burning. I turned the oven temperature down and mounded the cabbage to try to protect it a bit. Still, it continued to burn and I ended up pulling it out of the oven at the 30-minute mark. Unfortunately, the parts that were not burned were not quite cooked at that point. In the future, I'll stick to other roasted cabbage recipes that have been more successful for me.

  • anya_sf on January 16, 2019

    I've both roasted and stir-fried the cabbage, and it's good both ways. Great with the larb.

  • wester on January 16, 2019

    This was quite good, a bit heavy on the lime juice. I stir-fried it as the oven was in use for something else.

  • lorloff on January 13, 2019

    Great dish. I had a half a head of cabbage and was looking for something to do with it that was different on a wintery day. This was really delicious. It roasted in 1/2 the time listed so it is important to check it every 10 minutes and be ready to take it out early. It was great hot out of the oven and at room temperature later. I served it as a side with Bittman's Chicken Larb.

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