Active Time:15 minsTotal Time:55 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:55 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda Stanfield
Cook Mode(Keep screen awake)Ingredients1small headgreen cabbage(about2pounds)1/4cupunsalted butter1tablespoonextra-virgin olive oil1 3/4teaspoonsfreshlyground black pepper, divided1/2teaspoonsalt, divided2/3cupfinelygrated Parmesan cheese2/3cupfinely gratedPecorino Romano cheese
Cook Mode(Keep screen awake)
Ingredients
1small headgreen cabbage(about2pounds)
1/4cupunsalted butter
1tablespoonextra-virgin olive oil
1 3/4teaspoonsfreshlyground black pepper, divided
1/2teaspoonsalt, divided
2/3cupfinelygrated Parmesan cheese
2/3cupfinely gratedPecorino Romano cheese
DirectionsLine a large rimmed baking sheet with foil and place in oven; preheat to 400°F.Meanwhile, melt butter in a small skillet over medium-high heat until foamy, about 2 minutes. Stir in oil, 1 1/4 teaspoons pepper and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda StanfieldDiscard any wilted or damaged leaves from cabbage. Cut the cabbage head into 8 (1 1/2-inch) wedges, leaving the root end intact to help the wedges stay together. Remove baking sheet from oven; arrange the wedges on the hot baking sheet, cut-side down. Evenly brush both sides of the cabbage with the butter mixture.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda StanfieldRoast until tender and deeply browned in spots, flipping halfway through, 40 to 45 minutes. Transfer to a large platter and sprinkle with the remaining 1/4 teaspoon salt. Sprinkle all over with Parmesan, Pecorino and the remaining 1/2 teaspoon pepper.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda StanfieldEatingWell.com, February 2024
Directions
Line a large rimmed baking sheet with foil and place in oven; preheat to 400°F.Meanwhile, melt butter in a small skillet over medium-high heat until foamy, about 2 minutes. Stir in oil, 1 1/4 teaspoons pepper and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda StanfieldDiscard any wilted or damaged leaves from cabbage. Cut the cabbage head into 8 (1 1/2-inch) wedges, leaving the root end intact to help the wedges stay together. Remove baking sheet from oven; arrange the wedges on the hot baking sheet, cut-side down. Evenly brush both sides of the cabbage with the butter mixture.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda StanfieldRoast until tender and deeply browned in spots, flipping halfway through, 40 to 45 minutes. Transfer to a large platter and sprinkle with the remaining 1/4 teaspoon salt. Sprinkle all over with Parmesan, Pecorino and the remaining 1/2 teaspoon pepper.Photographer: Hannah Hufham, Prop Stylist: Tucker Vines, Food Stylist: Amanda Stanfield
Line a large rimmed baking sheet with foil and place in oven; preheat to 400°F.
Meanwhile, melt butter in a small skillet over medium-high heat until foamy, about 2 minutes. Stir in oil, 1 1/4 teaspoons pepper and 1/4 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat.
Discard any wilted or damaged leaves from cabbage. Cut the cabbage head into 8 (1 1/2-inch) wedges, leaving the root end intact to help the wedges stay together. Remove baking sheet from oven; arrange the wedges on the hot baking sheet, cut-side down. Evenly brush both sides of the cabbage with the butter mixture.
Roast until tender and deeply browned in spots, flipping halfway through, 40 to 45 minutes. Transfer to a large platter and sprinkle with the remaining 1/4 teaspoon salt. Sprinkle all over with Parmesan, Pecorino and the remaining 1/2 teaspoon pepper.
EatingWell.com, February 2024
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Nutrition Facts(per serving)164Calories12gFat10gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
