Roasted Cabbage with Raisins, Capers and Garlic
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
8
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Calories
220 kcal
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Course
Side Dish
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Cuisine
Greek, International
Roasted Cabbage with Raisins, Capers and Garlic
Description
This recipe begins by roasting seasoned cabbage wedges in the oven at a high temperature until the cabbage is tender and caramelized, providing a slightly sweet and smoky vegetable base. The cabbage is brushed with olive oil and seasoned with sea salt and freshly ground black pepper to enhance its natural flavor.
The sauce prepares a rich complement involving bacon cooked until caramelized, then combined with sliced garlic, capers, raisins, and brown sugar. The addition of white wine vinegar and butter creates a glossy sauce that has sweet, salty, and acidic components, beautifully complementing the roasted cabbage.
The dish is finished by sprinkling grated graviera (or gruyere) cheese and chopped hazelnuts over the top, adding creamy and crunchy textures as well as a nutty element. A garnish of fresh thyme leaves offers herbal brightness.
This preparation makes an expressive side suitable for savory meals where a robust and slightly sweet vegetable dish is desired. Serve warm to enjoy the full flavor and texture contrast between tender cabbage and crisp nuts.
Ingredients
- 1 cabbage
- extra virgin olive oil
- salt sea salt
- black pepper freshly ground
For the sauce
- ⅓ cup Bacon cut into stripes. Substitute with pancetta, thick-cut
- 3 garlic sliced, cloves
- ¼ cup capers
- 2 tablespoons raisins
- 2 tablespoons brown sugar heaped
- ¼ cup white wine vinegar
- ½ cup butter
For serving
- ¼ cup graviera cheese or gruyere cheese, grated
- ¼ cup hazelnut roughly chopped
- 1 tablespoon thyme optional, fresh leaves
Instructions
- Preheat the oven to 260°C / 500ºF.
- Cut the cabbage into 6 to 8 wedges
- Brush each wedge with a teaspoon of olive oil on both sides, then season with sea salt and freshly ground pepper. Arrange cabbage wedges on a baking sheet in a single layer. Roast cabbage wedges until they are lightly golden, about 10-15 minutes. Flip them and continue roasting until they are tender and caramelized, for another 10 minutes.
Make the sauce
- Place a skillet over medium-high heat. Add the bacon and cook until it starts to caramelize. Add the raisins and capers, and garlic. Stir and cook for a couple of more minutes. Add the sugar and stir.
- Add the white wine vinegar. After a couple of stirs, add the butter, stir and let sauce caramelize for a minute.
- Remove from heat and pour sauce over the roasted cabbage. Shred some graviera cheese, sprinkle crushed hazelnuts and a couple of thyme leaves, and serve.
Notes
- Use pancetta or thick-cut bacon as substitutes if preferred for the sauce.
- Freshly ground black pepper enhances the seasoning balance on the cabbage.
- Graviera cheese may be swapped with gruyere for similar texture and flavor.
- The nutritional info is an estimate and can vary depending on ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 330mg | 14% |
| Potassium | 283mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 43mg | 48% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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