Roasted Cabbage with Roquefort

mushrooms sliders roasted cabbage and blueRoasted Cabbage with Roquefort is a serious upgrade to your average cabbage side. In fact, it’s so flavorful it’s almost enough to be a meal on it’s own. Last year, for St. Patrick’s Day, I served roasted cabbage as a side to accompany my Lamb and Eggplant Shepard’s Pie. This year, I made some incredible mushroom sliders with this Roasted Cabbage with Roquefort cheese that blew the roast cabbage out of the water and replaced it as the perfect side to the Shepard’s Pie. I recommend pairing the brie with the green cabbage and the blue with the red cabbage. And if you like intense flavor, then the red and blue’s the way to go. It’s perfect with the full-bodied Lamb and Eggplant Shepard’s pie. It’s also a fun thing to serve at BBQ’s that people can use as a topping for burgers of all sorts, I’ve thrown it on salmon, turkey, beef, mushroom burgers and even plain grilled chicken breasts and this Roasted Cabbage with Roquefort is always a crowd favorite. It’s easy to make ahead and then serve room temperature or just reheat for a quick minute under the broiler. Roasted Cabbage with Roquefort is definitely one of my favorite veggie sides yet.

Roasted Cabbage with Roquefort
Serves 6
Roasted Cabbage with Roquefort or Brie is a hearty and delicious side dish or a wonderful burger topping for the ultimate in umami senses.
Write a review
Print
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
212 calories
13 g
17 g
16 g
7 g
5 g
231 g
953 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
231g
Servings
6
Amount Per Serving
Calories 212
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 17mg
6%
Sodium 953mg
40%
Total Carbohydrates 13g
4%
Dietary Fiber 4g
17%
Sugars 1g
Protein 7g
Vitamin A
10%
Vitamin C
107%
Calcium
21%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 small head of red cabbage (or green)*
  2. 4 ounces Roquefort (I love papillion if you can find it) or brie
Marinade
  1. ¼ cup olive oil
  2. 1 cup chicken or vegetable stock
  3. ¼ cup miso paste (medium)
  4. 1 tablespoon garlic
  5. 3 tablespoon balsamic
Instructions
  1. Make the marinade in a large bowl. Whisk until smooth.
  2. Preheat the oven to 400° F. The goal is to have a similar diameter bread, mushroom and cabbage. Slice the cabbage into 12 slices. mushrooms sliders sliced cabbageLeave the core intact so that it holds the cabbage in slices.
  3. Place the slices in the marinade. Let soak at least 20 minutes.
  4. Slice the Roquefort into twelve pieces. Place the cabbage on a tray. If the cabbage has broken apart, make little nests.
  5. Spoon a little of the marinade over each cabbage, particularly if you didn't soak it long. Put a piece of cheese on each slice or nest. mushrooms sliders cabbage and roquefort
  6. Roast for 20 minutes or so, until the cabbage is tender but not soft and the edges are beginning to brown and the cheese has melted into the cabbage. mushrooms sliders roasted cabbage and blue
  7. Serve as a side to my delicious St. Patrick's Day Menu or on top of delicious Mushroom Sliders.
Notes
  1. *Pick a cabbage that’s small so that it doesn’t hang over the bread.
  2. 6 sides or 12 burgers
beta
calories
212
fat
16g
protein
7g
carbs
13g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments are closed.