It’s my birthday today. I’m old.
Have you ever tried aging vegetables? Some get better.
Bringing to room temperature before cooking is one thing. I’m talking about a good long sit.
Cabbages become much more fragrant and flavourful if aged in the fridge for 1-2 weeks. A new cabbage is one-dimensional — just crunchy and vegetal. An aged cabbage is still crunchy, but fragrant and pleasantly acidic.
The sweet-sour combination of apples and aged cabbage is lovely.
Roasted Cabbage with Caramelized Apple Vinaigrette
*vinaigrette by wanderash from Food52
For the caramelized apple vinaigrette:
2 ounces brown sugar
3 ounces plus 1 ounce apple cider vinegar
1 clove garlic, minced
1 gala apple, peeled, cored and medium diced
4 ounces olive oil
2 ounces canola oil
1 tsp fresh thyme leaves
salt, to taste
In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel colour and begins to thicken. You will start to see big foamy bubbles on the surface.
Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.
Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
For the roasted cabbage:
1 small head savoy cabbage
toasted pepitas, salted
salt and pepper, to taste
Preheat over to 35oF.
Break down the cabbage into 1-inch wedges. Arrange wedges on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 2o minutes, or until the edges of the leaves turn golden and the cabbage is fork tender.
Arrange the roasted cabbage wedges on a platter. Drizzle with caramelized apple vinaigrette and sprinkle with toasted pepitas.