x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Dill roasted cabbage from The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches by Andrea Chesman

  • sour cream
  • green cabbage
  • dill seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • hillsboroks on March 18, 2018

    I made this to go along with my corned beef dinner for St. Patrick's Day and it was a hit with the family. It was also easy to roast the cabbage at the last minute while putting the finishing touches on the rest of dinner. I left off the dill weed at my husband's request but put the bottle of dill on the table. After tasting the cabbage without dill and then with a sprinkle of dill I have to say the dill is what really takes the roasted cabbage to a whole other level. Most of the other family members tried the dill and all of them loved it. This is definitely a recipe I will look forward to repeating.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.