Now that Halloween is behind us, time to start planning for Thanksgiving! If you’re tired of serving turkey as the main course, may I suggest this whole roasted cabbage with whipped ricotta, persillade and garlicky croutons. It’s one of many resplendent recipes in Julia Sherman’s new cookbook, Arty Parties.
While the dish takes as long to bake as a 20-pound bird, it’ll surely satisfy the vegetarians at your table. After five hours in the oven, the Brassica oleracea becomes buttery soft and melt-in-your-mouth delicious. Whole roasted cabbage with whipped ricotta also makes a stunning side – not to mention an unexpected alternative to basic Brussels.
Ever since devouring the whole roasted cabbage with whipped ricotta, I’ve been eager to try my hand at Julia’s crispy Napa cabbage with cilantro yogurt sauce, feta and pickled red onion (on Page 120) and cast-iron cabbage Tinga (on Page 122). I know they’ll both be winners!
Recipe adapted from Arty Parties. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- 1 head green cabbage (about 3 pounds)
- 4 tablespoons unsalted butter, room temperature, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup whole-milk ricotta
- ¼ teaspoon kosher salt
- finely grated zest of ½ lemon
- ⅔ cup chopped fresh parsley
- 2 green onions, thinly sliced
- 1 small garlic clove, minced
- ½ lemon, zest and juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon dried chili flakes
- ⅛ teaspoon smoked paprika
- ¼ cup olive oil
- 2 tablespoons chopped fresh parsley
- garlicky croutons (see notes)
- flake salt
- Preheat oven to 400 degrees.
- Wash and dry the cabbage and pull off tough outer leaves. Use a small knife to poke a small 2"-deep X at 2" intervals over the entire surface of the cabbage. Place cabbage in a 9" pie plate.
- In a small bowl, combine 3 tablespoons butter, salt and pepper. Carefully rub half of the butter mixture under the outer leaves. Spread the remaining butter mixture over the entire surface of the cabbage.
- Bake for 35 minutes. Then reduce oven temperature to 250 degrees, place remaining tablespoon butter on top of the cabbage and bake for an additional 4 hours and 30 minutes, basting every hour. Remove from the oven and let cool for 5 minutes. Cut cabbage into wedges and serve with whipped ricotta and persillade. Garnish with parsley, garlicky croutons and flake salt.
- In a food processor, combine all ingredients and purée until smooth. Transfer to an airtight container and refrigerate until ready to serve.
- In a small bowl, combine the first seven ingredients (parsley through smoked paprika). Add olive oil and stir to combine. Set aside until ready to serve.
