Crispy roasted cabbage from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 88) by Melissa Clark

  • green cabbage
  • Serves : 4-6

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

Accompaniments: Tofu croutons

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

  • Orleams on March 28, 2026

    Good, different but I agree, not mind blowing.

  • Orleams on March 28, 2026

    Good, different but I agree, not mind blowing.

  • westminstr on January 20, 2015

    For me, this was not a mind-blowing way to eat cabbage. Maybe thinner slices would have worked better for me.

  • Laura on December 19, 2014

    Pg. 88. This could not be simpler and it results in a really delicious dish. I've been nibbling at the leftovers all evening.

  • Breadcrumbs on April 09, 2012

    p. 88 Oh so delicious!! Tonight our protein of choice was MC’s Quick Grilled Flanken (or Flank Steak in our case). I took my inspiration from that Asian-inspired marinade and basted my cabbage with sesame oil that I’d infused with garlic and a little Sriracha. This made for such a perfect pairing. Truth be told I could have feasted on this cabbage alone. Totally tasty! Photos here: http://chowhound.chow.com/topics/841840#7265872

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