• Alt Turkey - 25

    From Dave Drum@1:3634/12 to All on Tue Nov 15 17:03:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Cabbage Wedges w/Lemon Vinaigrette
    Categories: Greens, Vegetables, Citrus, Dairy, Herbs
    Yield: 8 servings

    MMMMM----------------------ROASTED CABBAGE---------------------------
    2 3/4 lb Head green cabbage
    1/2 c Extra-virgin olive oil
    1 ts Fine grated fresh lemon
    - zest
    2 tb Lemon juice
    2 tb Coarse mustard
    1 tb Honey
    2 lg Garlic cloves; fine grated
    Salt & black pepper

    MMMMM--------------------------DRESSING-------------------------------
    1/2 c Creme fraiche or sour cream
    1/4 c Mayonnaise
    1 Lemon, zested
    2 tb Lemon juice
    Salt & black pepper
    Torn fresh dill and parsley;
    - garnish

    Set oven @ 450ºF/232ºC.

    PREPARE THE CABBAGE: Peel any wilted outer leaves, then
    halve the cabbage lengthwise through the core, setting
    both halves flat on your cutting board. Slice them
    through the core into 12 even wedges (each about 11/4
    inches thick at the widest point). Gently transfer them
    to a large sheet pan, carefully keeping each wedge
    intact.

    In a small bowl, whisk together the olive oil, lemon
    zest and juice, mustard, honey, garlic, 1/2 teaspoon
    salt and 1/4 teaspoon pepper. Brush half the vinaigrette
    over the cabbage wedges, making sure it drips between
    the leaves, then carefully flip the wedges over and
    brush with the remaining vinaigrette.

    Roast the cabbage until tender, golden at the edges and
    caramelized, 25 to 30 minutes.

    While the cabbage roasts, prepare the dressing: In a
    small bowl, whisk together the crème fraîche,
    mayonnaise, lemon zest and juice; season to taste with
    salt and pepper. (If using sour cream, thin the dressing
    with just enough water so that it can be drizzled, about
    1 tablespoon.) Refrigerate for up to 2 days.

    Let the cabbage cool, then refrigerate it for up to 2
    days. Arrange the cabbage wedges on a serving platter.
    Season to taste. Serve cold or at room temperature,
    drizzled with the dressing (brought to room temperature)
    and garnished with the dill and parsley.

    By: Alexa Weibel

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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    ... Garlic is unknown in British cookery proper.
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