A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.
Roasted cabbage with olive tapenade
6 March 2023
: 6 to 8
: 5 min
: 40 min
: 45 min
: Very easy
The leftovers are delicious too even cold.
Ingredients
- 500 to 700g of white or green cabbage trimmed and cut into 3cm-wide slices
- 50 to 100g sliced shallots
- 4 garlic cloves
- sea salt and freshly ground pepper
- more or less 80 ml olive oil 100g black tapenade
Directions
- Step 1 Preheat oven to 210°. Rinse the cabbage. Place the 3cm-slices on wax paper in a large baking pan, overlapping slightly if necessary.
- Step 2 Cut the shallots into 2 and thinly slice them, crush the garlic, and sprinkle all over the cabbage. Drizzle with olive oil over the preparation, add salt and pepper, and place in the oven for a total of 30 to 40 minutes. Turn the slices over after the first 20 minutes. To avoid excessive darkening of the cabbage, lower the heat if necessary.
- Step 3 When done, roughly top the slices with black olive tapenade and serve immediately.
Good to know!
