Roasted Cabbage with Roquefort is a serious upgrade to your average cabbage side. In fact, it’s so flavorful it’s almost enough to be a meal on it’s own. Last year, for St. Patrick’s Day, I served roasted cabbage as a side to accompany my Lamb and Eggplant Shepard’s Pie. This year, I made some incredible mushroom sliders with this Roasted Cabbage with Roquefort cheese that blew the roast cabbage out of the water and replaced it as the perfect side to the Shepard’s Pie. I recommend pairing the brie with the green cabbage and the blue with the red cabbage. And if you like intense flavor, then the red and blue’s the way to go. It’s perfect with the full-bodied Lamb and Eggplant Shepard’s pie. It’s also a fun thing to serve at BBQ’s that people can use as a topping for burgers of all sorts, I’ve thrown it on salmon, turkey, beef, mushroom burgers and even plain grilled chicken breasts and this Roasted Cabbage with Roquefort is always a crowd favorite. It’s easy to make ahead and then serve room temperature or just reheat for a quick minute under the broiler. Roasted Cabbage with Roquefort is definitely one of my favorite veggie sides yet.
Roasted Cabbage with Roquefort
Ingredients
- 1 small head of red cabbage or green*
- 4 ounces Roquefort I love papillion if you can find it or brie
Marinade
- ¼ cup olive oil
- 1 cup chicken or vegetable stock
- ¼ cup miso paste medium
- 1 tablespoon garlic
- 3 tablespoon balsamic
Instructions
- Make the marinade in a large bowl. Whisk until smooth.
- Preheat the oven to 400° F. The goal is to have a similar diameter bread, mushroom and cabbage. Slice the cabbage into 12 slices.
Leave the core intact so that it holds the cabbage in slices. - Place the slices in the marinade. Let soak at least 20 minutes.
- Slice the Roquefort into twelve pieces. Place the cabbage on a tray. If the cabbage has broken apart, make little nests.
- Spoon a little of the marinade over each cabbage, particularly if you didn't soak it long. Put a piece of cheese on each slice or nest.
- Roast for 20 minutes or so, until the cabbage is tender but not soft and the edges are beginning to brown and the cheese has melted into the cabbage.
- Serve as a side to my delicious St. Patrick's Day Menu or on top of delicious Mushroom Sliders.
Notes
6 sides or 12 burgers