Serves 4 as a main course or 6 as a side dish
Whether it’s the centerpiece of a vegetarian dinner, with mashed potatoes or spaetzle, or served as a side for your favorite holiday pork dish, a roasted whole cabbage will delight your dinner guests. A whole cabbage requires a hefty investment of time (2½-plus hours), but much of it is simply waiting for it to cook. Choose a pot deep enough so that the lid fits tightly with the cabbage standing on its core. If you don’t have one, you can cover the pot with foil. Once the cabbage is fully cooked, transfer it to a roasting pan and return it to a hot oven to brown. Stir cream, dill, mustard, and caraway seeds into the wine to make a luxurious sauce. Show off this beauty whole before cutting it into wedges and garnishing with sauce.
| 1 | whole green cabbage, 2½ to 3 pounds |
|---|---|
| 2 | cups white wine |
| 1 | teaspoon salt |
| 1 | tablespoon olive oil |
| 1 | cup heavy cream |
| 3 | tablespoons chopped fresh dill |
| 1 | tablespoon whole-grain mustard |
| 1 | teaspoon caraway seeds |
1. Set the oven at 325 degrees. Have on hand a Dutch oven or a deep heavy-bottomed pot with a lid.
2. Trim the bottom of the cabbage core so that the head sits upright without wobbling. Remove and discard any loose outer leaves.
3. Set the cabbage in the Dutch oven or pot. Pour wine around the head and sprinkle with salt. Cover the pot and roast cabbage in oven for 2½ hours or until a skewer inserted into the center of the head comes out easily.
4. Remove cabbage from pot (don’t wash the pot) and transfer to a rimmed baking sheet, or heavy roasting pan.
5. Turn the oven temperature up to 450 degrees. Brush the cabbage with olive oil and roast for 10 minutes or until nicely browned on the outside.
6. Place original pot used to roast the cabbage over medium heat. Warm the cooking juices and slowly whisk in the cream. Simmer for 5 minutes, or until thickened. Remove the pot from heat. Stir in 2 tablespoons of the dill with the mustard and caraway seeds.
7. Set the whole cabbage on a warm platter and garnish with the remaining 1 tablespoon dill. Cut into wedges and ladle some sauce over each one.
Karoline Boehm Goodnick
Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.