French chefs discovered roasting cabbage at 425°F caramelizes its natural sugars, creating sweetness that rivals roasted onions.
Roasted Cabbage with Garlic Tomato Sauce
Savor the irresistible flavors of our roasted cabbage, perfectly caramelized to bring out its natural sweetness. Drizzled with a luscious garlic tomato sauce that’s bursting with flavor, this dish is a delightful twist on a classic veggie side. Get ready to impress your taste buds with this simple yet scrumptious recipe!
Prep
15
min
Cook
50
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 small white cabbage
- 4 cloves of garlic
🥩Meat & Seafood(1)
- 120g chicken lardons (4.24 oz)
🥛Dairy & Eggs(3)
- 20g melted butter (1.4 tbsp)
- 250ml liquid cream (8.45 fl oz)
- 35g parmesan (1.24 oz)
🧂Spices & Seasonings(3)
- 1 teaspoon paprika (5 ml)
- salt
- 1 teaspoon thyme (5 ml)
🍯Sauces & Condiments(2)
- 1 teaspoon honey mustard (5 ml)
- 4 tablespoons sweet soy sauce (60 ml)
📦Other(1)
- about 10 cherry tomatoes
👨🍳 Instructions
- 1
Cut the cabbage into 8 wedges.
- 2
Melt the butter and mix it with the sweet soy sauce and paprika.
- 3
Pour the marinade over the cabbage and brush each wedge.
- 4
Roast in the oven for 50 minutes at 190 degrees, turning the wedges halfway through.
- 5
In a saucepan, grill the lardons with a small piece of butter and set aside.
- 6
Add the garlic cloves, halved cherry tomatoes, and thyme to the same saucepan.
- 7
Cover and cook for 5-6 minutes over medium heat, then pour in the cream.
- 8
Add the parmesan and mustard, and blend everything to achieve a creamy sauce.
💡 Pro Tips
- ✓Cut cabbage wedges through the core to maintain structural integrity - the core acts as a natural binding agent that prevents leaves from separating during the 50-minute roast.technique
- ✓Brush the sweet soy-paprika marinade on all surfaces including between outer leaves because cabbage's waxy cuticle repels liquids, requiring direct contact for flavor penetration.technique
- ✓Flip cabbage wedges at exactly 25 minutes to ensure even caramelization - the Maillard reaction begins around 280°F and needs equal exposure time on both sides.timing25 minutes
- ✓Cook cherry tomatoes covered for 5-6 minutes to create steam that breaks down cell walls and releases 30% more lycopene while preventing moisture loss.timing5-6 minutes
- ✓Add cream after tomatoes have released their juices because the natural acidity (pH 4.2) will curdle dairy proteins if cream is added too early.timingpH 4.2
Share this recipe
Prep
15
min
Cook
50
min
Serves
2
people
Level
beginner
Share this recipe
French chefs discovered roasting cabbage at 425°F caramelizes its natural sugars, creating sweetness that rivals roasted onions.
Roasted Cabbage with Garlic Tomato Sauce
Savor the irresistible flavors of our roasted cabbage, perfectly caramelized to bring out its natural sweetness. Drizzled with a luscious garlic tomato sauce that’s bursting with flavor, this dish is a delightful twist on a classic veggie side. Get ready to impress your taste buds with this simple yet scrumptious recipe!
📝 Ingredients
Serves 2🥬Fresh Produce(2)
- 1 small white cabbage
- 4 cloves of garlic
🥩Meat & Seafood(1)
- 120g chicken lardons (4.24 oz)
🥛Dairy & Eggs(3)
- 20g melted butter (1.4 tbsp)
- 250ml liquid cream (8.45 fl oz)
- 35g parmesan (1.24 oz)
🧂Spices & Seasonings(3)
- 1 teaspoon paprika (5 ml)
- salt
- 1 teaspoon thyme (5 ml)
🍯Sauces & Condiments(2)
- 1 teaspoon honey mustard (5 ml)
- 4 tablespoons sweet soy sauce (60 ml)
📦Other(1)
- about 10 cherry tomatoes
👨🍳 Instructions
- 1
Cut the cabbage into 8 wedges.
- 2
Melt the butter and mix it with the sweet soy sauce and paprika.
- 3
Pour the marinade over the cabbage and brush each wedge.
- 4
Roast in the oven for 50 minutes at 190 degrees, turning the wedges halfway through.
- 5
In a saucepan, grill the lardons with a small piece of butter and set aside.
- 6
Add the garlic cloves, halved cherry tomatoes, and thyme to the same saucepan.
- 7
Cover and cook for 5-6 minutes over medium heat, then pour in the cream.
- 8
Add the parmesan and mustard, and blend everything to achieve a creamy sauce.
💡 Pro Tips
- ✓Cut cabbage wedges through the core to maintain structural integrity - the core acts as a natural binding agent that prevents leaves from separating during the 50-minute roast.technique
- ✓Brush the sweet soy-paprika marinade on all surfaces including between outer leaves because cabbage's waxy cuticle repels liquids, requiring direct contact for flavor penetration.technique
- ✓Flip cabbage wedges at exactly 25 minutes to ensure even caramelization - the Maillard reaction begins around 280°F and needs equal exposure time on both sides.timing25 minutes
- ✓Cook cherry tomatoes covered for 5-6 minutes to create steam that breaks down cell walls and releases 30% more lycopene while preventing moisture loss.timing5-6 minutes
- ✓Add cream after tomatoes have released their juices because the natural acidity (pH 4.2) will curdle dairy proteins if cream is added too early.timingpH 4.2