Subj : Alt Turkey - 25
To   : All
From : Dave Drum
Date : Tue Nov 15 2022 17:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Cabbage Wedges w/Lemon Vinaigrette
 Categories: Greens, Vegetables, Citrus, Dairy, Herbs
      Yield: 8 servings
 
MMMMM----------------------ROASTED CABBAGE---------------------------
  2 3/4 lb Head green cabbage
    1/2 c  Extra-virgin olive oil
      1 ts Fine grated fresh lemon
           - zest
      2 tb Lemon juice
      2 tb Coarse mustard
      1 tb Honey
      2 lg Garlic cloves; fine grated
           Salt & black pepper

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Creme fraiche or sour cream
    1/4 c  Mayonnaise
      1    Lemon, zested
      2 tb Lemon juice
           Salt & black pepper
           Torn fresh dill and parsley;
           - garnish
 
  Set oven @ 450ºF/232ºC.
  
  PREPARE THE CABBAGE: Peel any wilted outer leaves, then
  halve the cabbage lengthwise through the core, setting
  both halves flat on your cutting board. Slice them
  through the core into 12 even wedges (each about 11/4
  inches thick at the widest point). Gently transfer them
  to a large sheet pan, carefully keeping each wedge
  intact.
  
  In a small bowl, whisk together the olive oil, lemon
  zest and juice, mustard, honey, garlic, 1/2 teaspoon
  salt and 1/4 teaspoon pepper. Brush half the vinaigrette
  over the cabbage wedges, making sure it drips between
  the leaves, then carefully flip the wedges over and
  brush with the remaining vinaigrette.
  
  Roast the cabbage until tender, golden at the edges and
  caramelized, 25 to 30 minutes.
  
  While the cabbage roasts, prepare the dressing: In a
  small bowl, whisk together the crème fraîche,
  mayonnaise, lemon zest and juice; season to taste with
  salt and pepper. (If using sour cream, thin the dressing
  with just enough water so that it can be drizzled, about
  1 tablespoon.) Refrigerate for up to 2 days.
  
  Let the cabbage cool, then refrigerate it for up to 2
  days. Arrange the cabbage wedges on a serving platter.
  Season to taste. Serve cold or at room temperature,
  drizzled with the dressing (brought to room temperature)
  and garnished with the dill and parsley.
  
  By: Alexa Weibel
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Garlic is unknown in British cookery proper.
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