Broiled Cabbage and Lemon

This very simple preparation will turn anyone into a cabbage lover. It’s buttery, sweet, and has an addictive quality. When it’s right out of the oven, I like eating the loose cabbage pieces with my fingers. For a more complete dish, serve with an herby sauce or yogurt-based sauce alongside your preferred protein. For me, that means meaty beans like Scarlet Runners or big white beans, or a bean or lentil purée.

1 small or medium head of green or Savoy cabbage
2-4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 lemon, halved crosswise and seeds removed
A handful of roughly chopped delicate herbs (like flat leaf parsley, cilantro, chives, mint), optional
A handful of roughly chopped toasted nuts (like walnuts, pistachio nuts, almonds) or breadcrumbs sautéed with olive oil and garlic, optional

1. Turn the oven on to the high broil setting.  

2. Chop the cabbage in half through the core. Place the halves flat side down and slice it into thin slabs, keeping the core intact. Place the cabbage on a rimmed baking dish and use your hands to gently coat with the olive oil, salt and pepper. (You may need two baking sheets.) Try to keep the slabs intact. Nestle in the lemon halves cut side down. 

3. Cook for 3-4 minutes on the top oven rack until the cabbage starts to turn brown in spots and the cabbage turns more of a vibrant hue. Remove from the oven. Flip over the cabbage and lemon halves with tongs or a spatula and return to the oven for another 2-3 minutes until the edges of the cabbage are browned. Keep a close eye - ovens vary and it can cook quickly! 

4. Remove from the oven and use a spatula to smush the juice out of the lemons, removing any seeds. (If the cut side of the lemons aren’t caramelized and browned yet, you can return them to the oven briefly - without the cabbage - until they are.) Toss the cabbage with the lemon juice and serve immediately with herbs and nuts or breadcrumbs if you are using, or store in an airtight container in the fridge for up to 4 days.