Test Kitchen - Roasted Savoy Cabbage

My thanks to those who gave suggestions for using the savoy cabbage for Test Kitchen by sharing with me their favorite dishes. They sounded scrumptious! My week had been a tad busy so I didn't get a chance to find all the ingredients for the several ideas thrown my way; instead, a simple recipe was born. I like simple recipes anyhow! This one's only got a few ingredients and can be done in a jiffy (or about 20 minutes). It results in something tasting like roasted brussel sprouts...but with an added crunch. Give it a shot yourself!

Step 1: Ingredients (yields 2-3 side servings)

• 1 head savoy cabbage
• 2 tbsps sunflower oil (or oil of preference)
• 1 tbsp garlic salt
• 1/2 tbsp freshly ground black pepper
• 2 tbsps grated Parmesan-Reggiano
• 1/4 lemon, juice only

Step 2: Prepping the ingredients
Preheat oven to 475°F. Remove the stem/core of your cabbage. You may wish to peel away and wash the outer leaves. Roughly chop cabbage into pieces about 1" in width. Place on a baking sheet and toss with oil, salt, and pepper. Place in oven on the top rack to ensure crunchiness.


Step 3: Finishing
After about 8 minutes, remove from the oven to mix around again. Place back to roast another 5 minutes or so. Then add cheese and return for another 2-3 minutes. Serve with a little bit of lemon juice on top and more Parmesan if needed. Enjoy!


This week's Test Kitchen ingredient: black licorice candies
In only what I could describe as a mean way to get me to do a crazy challenge for Test Kitchen, a friend and fellow blogger asked me to do black licorice candy for one of my ingredients. Challenge accepted, I said. I'm sure you're all too familiar with this though. Black licorice falls into the same camp of you either are born liking it or disliking it. So yes, give me a holler over on Facebook (or even here) or what I should do with this challenge of an item!



Photography by Minerva Thai and Duc Duong.