Cabbage is the Rodney Dangerfield of vegetables.
It doesn’t get nearly the respect it deserves. It seems too plain, too basic, too cheap to be worthy of much attention.
But just consider how integral it is to slaws, salads, soups, corned beef, and so many Russian and Polish staples.
If that doesn’t convince you, surely “Roasted Savoy Cabbage Wedges, Caesar-Style” will.
This incredibly easy dish features all the arresting flavors of Caesar salad — but with roasted cabbage instead.
The recipe is from All About Dinner: Simple Meals, Expert Advice” (W.W. Norton & Company), of which I received a review copy. It’s the fabulous new book by James Beard Award-winning Molly Stevens, a gifted cooking instructor, recipe developer and food writer who lives in Vermont.Read more