cabbage

A roasted cabbage wedges recipe that turns this vegetable into a dinnertime star

With further treatment, though, you can transform cabbage again. All it takes is a smart topping or sauce to promote it from bit player (albeit an interesting one) to dinnertime star.

That’s what this recipe from one of America’s Test Kitchen’s latest books does. By cutting a smallish head into wedges, keeping them intact by cutting through but not discarding the core, you create a gorgeous platform for a sauce of chickpeas and tomatoes. Curry powder, a little sugar, and a generous application of oil help the heat burnish these wedges to a gorgeous deep brown, accentuating the frilly lines of their leaves. The sauce, spiced with a little more curry powder, adds heft without hogging the spotlight.

When you spoon the sauce over the cabbage, you might think of the wedge salads that were hip (again) a few years back. But this is no mere salad. This is a

Read More

A one-pan cabbage, sausage and white bean casserole recipe that can be on the table in an hour

Hot Italian sausage does the bulk of the heavy lifting when it comes to flavor in this recipe. I used it more as a seasoning and for its fat than as a substantial contributor to the recipe’s bulk. (If you prefer to use a turkey-based sausage, note that you might need to use extra olive oil to compensate for the lack of fat.) And because a fairly small amount of sausage is called for, this dish is an easy entry point for anyone looking to cut down on meat consumption.

The cabbage and onion pick up tons of flavor from the sausage’s rendered fat. A couple of cans of white beans — or whatever beans you have on hand — add heft and earthiness, while a bit of cream provides richness. You’ll cover the pan with a mixture of Parmesan cheese and breadcrumbs before baking for a cheesy, crunchy,

Read More