Roasted Savoy Cabbage with Orange Vinaigrette
Easy Savoy cabbage recipes can be far and few between, especially ones that are as delicious as this whole roasted cabbage. The outer cabbage leaves blacken during the long cooking time, but when removed they reveal a meltingly tender center. Orange blossom water adds delicate aroma to the vinaigrette that’s drizzled on top. Serve alongside roast beef or pork, or over mashed potatoes as a main course.
- 1 head Savoy cabbage (about 2 pounds)
- 2 tablespoons extra-virgin olive oil plus ¼ cup, divided
- ¼ cup orange juice
- 1 clove garlic, minced
- 1 teaspoon minced shallot
- 1 teaspoon white balsamic vinegar
- ½ teaspoon kosher salt, divided
- ¼ teaspoon sugar
- ⅛ teaspoon orange blossom water
- Pinch of crushed red pepper
- ¼ cup hazelnuts, toasted and crushed
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon sumac (see Tip)
Preheat oven to 375°F. Line a rimmed baking sheet with foil.
- Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.
- Meanwhile, whisk the remaining ¼ cup oil, orange juice, garlic, shallot, vinegar, ¼ teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.
- To prepare za’atar, combine hazelnuts, sesame seeds and sumac in another small bowl.
- Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining ¼ teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za’atar.