Roasted cabbage is a staple around here because I pretty much always have a head of cabbage in my fridge and it’s such a an easy method to elevate the humble veg. This honey harissa version is perfect for the holidays and it was a winner at my Shabbos table!
1 head green cabbage, sliced into wedges
1/3 cup honey
2-3 tbsp harissa (depending on spice level you want)
2 cloves garlic, minced
juice and zest of 1/2 lemon
3 tbsp olive oil + more for the pan
kosher salt, to taste
Method:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and drizzle with oil. Lay the cabbage wedges on the tray. In a small bowl, combine the honey, harissa, garlic, lemon zest and juice, olive oil and salt. Brush the mixture over the cabbage, drizzle with more oil and season with salt.
Bake until the cabbage is tender and starts to brown around the edges, about 30 minutes.
ADVANCE PREP: you can make this a day or two in advance and warm up, uncovered, before serving.
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sweet and sour cabbage
Roasted Cabbage Pizza
Stuffed Cabbage Bolognese
Cabbage Bourekas