Roasted lemon-garlic cabbage is an elegant way how to prepare this humble and simple vegetable. Cabbage, either green, white or red, is very versatile. Besides being a great ingredient for summer salads and summer rolls, it is also an amazing vegetable for all autumn and winter season.
But have you ever thought of a cabbage recipe that is so simple? Cut, drizzle, sprinkle, bake. These are the steps. Isn’t this just amazing? Let me answer for you: Yes, it is. I love purple colours, therefore I used the red cabbage (which is actually purple). Roasted lemon-garlic cabbage is a new trend in this kitchen. Hehehe. And fresh thyme is my ”bonus” ingredient, which brings a great extra flavour.
However, making only roasted lemon-garlic cabbage was too simple. Therefore, I made a delicious souffle. This potato-cheese souffle is just optional, but it is worth making it. It goes great with the roasted cabbage. The flavours complement each other perfectly. Making a soufflé requires a little more work, but nothing too difficult.
One more thing before you start. Making both at the same time in the same oven requires also some time management. Here is why: The cabbage will need around 40 minutes and the soufflé around 25 minutes. Cabbage goes first in the oven (at 200º C) followed by the soufflé after 15 minutes. At that point lower the heat to 180º C, move the cabbage tray to the bottom of the oven, while the soufflé goes on the middle rack. BTW, the soufflé asks also for a bain-marie method. Don’t get scared of the expression. That only means the glasses (oven proof) should be in the water while baking.
Ingredients for roasted lemon-garlic cabbage:
- ½ red cabbage head
- olive oil
- 3 garlic cloves (finely chopped)
- salt
- 1 lemon (juice)
- thyme
Ingredients for 2 portions of potato-cheese soufflé (ca 70 ml glass):
- 2 potatoes (40g for soufflé, rest roasted)
- 1 egg (divided)
- 40 g Feta cheese
- salt
- thyme
- butter (for greasing the glass)
- flour (for dusting the glass)
- 2 soufflé glasses
To begin with, prepare everything that you’ll need for this recipe. Wash and cook the potatoes (unpeeled). Since you will have to roast them later on, try not to overcook them. Once they are cooked, peel them and put 40 g aside. Cut the rest of the potatoes into cubes. In a frying pan, drizzle some olive oil in order to be ready for the potatoes.
Secondly, prepare a baking tray covered with parchment paper for the cabbage and a smaller baking dish (preferably with higher sides, to keep the water in) for the bain-marie.
Thirdly, preheat the oven to 200º C. Cut the cabbage into 1-1,5 cm thick round slices. Nicely arrange them on the tray (one next to each other), drizzle them with some olive oil, sprinkle with finely chopped garlic and squeeze the lemon over them. Place the thyme on top and put in the oven.
In the meantime roast the potato cubes until crispy and golden brown.
Furthermore, make the soufflé mixture. In a small bowl, mix egg yolk, cheese, 40g of potato and some thyme. In another bowl mix the egg whites and a pinch of salt until forming stiff peaks. Slowly fold the egg whites into the egg yolk mixture. Be gentle, trying to keep the fluffiness. Then grease the soufflé glasses with some butter and dust them with flour. Place a couple of potato cubes into each glass and cover with the batter (2/3 of the glass). Pour about 2 cm of water into the baking dish, place in the soufflé glasses and put in the oven.
At this point, you need to do the swapping. Reduce the heat to 180º C, move the cabbage to the bottom of the oven and place the soufflés on the middle rack. Bake for another 20-25 minutes.
Finally, you can serve this humble but rich in flavour dish. Yippee! Arrange this roasted lemon-garlic cabbage together with the fluffy potato-cheese soufflé and some roasted potatoes (if any left). Remember, you can always add other ideas and make the recipe your own. Experiment cooking with cabbage all autumn and winter season long.
Enjoy!
