Crisp Roasted Cabbage

Not just for coleslaws anymore, cabbage can be chopped in large chunks and roasted, baked or boiled. Ensure the freshness of your grocery store cabbage by confirming that its leaves are still firmly attached to the stem. The savoy cabbage in this dish is first seared then roasted and topped with tangy balsamic vinegar.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 0

1 cup ducks skin and fat
kosher salt
1 large head savoy cabbage, cut into 8 wedges
1 to 2 tablespoons balsamic vinegar

Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.

Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.


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