Whole Roasted Cabbage with Whipped Ricotta
 
 
Makes 4-6 servings
Ingredients
Cabbage:
  • 1 head green cabbage (about 3 pounds)
  • 4 tablespoons unsalted butter, room temperature, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Whipped ricotta:
  • 1 cup whole-milk ricotta
  • ¼ teaspoon kosher salt
  • finely grated zest of ½ lemon
Persillade:
  • ⅔ cup chopped fresh parsley
  • 2 green onions, thinly sliced
  • 1 small garlic clove, minced
  • ½ lemon, zest and juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon dried chili flakes
  • ⅛ teaspoon smoked paprika
  • ¼ cup olive oil
Finish:
  • 2 tablespoons chopped fresh parsley
  • garlicky croutons (see notes)
  • flake salt
Instructions
Make the cabbage:
  1. Preheat oven to 400 degrees.
  2. Wash and dry the cabbage and pull off tough outer leaves. Use a small knife to poke a small 2"-deep X at 2" intervals over the entire surface of the cabbage. Place cabbage in a 9" pie plate.
  3. In a small bowl, combine 3 tablespoons butter, salt and pepper. Carefully rub half of the butter mixture under the outer leaves. Spread the remaining butter mixture over the entire surface of the cabbage.
  4. Bake for 35 minutes. Then reduce oven temperature to 250 degrees, place remaining tablespoon butter on top of the cabbage and bake for an additional 4 hours and 30 minutes, basting every hour. Remove from the oven and let cool for 5 minutes. Cut cabbage into wedges and serve with whipped ricotta and persillade. Garnish with parsley, garlicky croutons and flake salt.
Make the whipped ricotta:
  1. In a food processor, combine all ingredients and purée until smooth. Transfer to an airtight container and refrigerate until ready to serve.
Make the persillade:
  1. In a small bowl, combine the first seven ingredients (parsley through smoked paprika). Add olive oil and stir to combine. Set aside until ready to serve.
Notes
To make croutons, preheat oven to 375 degrees. In a medium bowl, combine 2 cups bread cubes, 1 minced garlic clove and 2 tablespoons olive oil. Season with salt and a pinch of dried chili flakes and toss to coat. Spread in a single layer on a baking sheet and bake for 15 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/whole-roasted-cabbage-with-whipped-ricotta/