Cabbage Wedges With Cheese Sauce Recipes

PARMESAN ROASTED CABBAGE WEDGES

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with non-stick aluminum foil. Spray with cooking spray.
• Season melted butter with salt and black pepper to taste.
• Brush butter over the cut side of cabbage wedges.
• Coat both of the cut sides of each cabbage wedge with the Parmesan cheese and place on the prepared baking sheet.
• Bake for 20 minutes. Carefully flip and bake 10-15 minutes more. Drizzle any browned butter back over the cabbage. Top with additional shaved Parmesan cheese. Serve immediately.

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

CREAMY CREAMED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

ITALIAN-STYLE ROAST CABBAGE WEDGES WITH TOMATO LENTILS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
• For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
• While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
• For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
• While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
• To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

CABBAGE WEDGES WITH CHEESE SAUCE

Steps:

• Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
• Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
• Drain and remove the core, then set wedges in a greased 9x13" casserole.
• For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
• Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
• Add milk slowly, whisking, then cook and stir until sauce thickens.
• Pour over cabbage.
• Bake, uncovered, at 375 F for 15 minutes.
• Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.