Last week we went on a small adventure to get Oma and Opa a Christmas tree and came home with a very large red cabbage…
First things first, we went on this journey to ensure Oma and Opa had a Christmas tree set up and ready to decorate when they came home from the desert. They spend most of their winter in California soaking up the sunshine but always come home for the holidays. As they are getting older and decorating becomes more laborious, we try to help out anywhere we can. Thus, we picked out a tree, got it all set up, and carried all their decorations upstairs so when they got home there was very little left to do. Oma was extremely excited about this but also very disappointed that we got her a much smaller tree than in years’ past. I suppose that’s the German in her :) In any case, mission accomplished.
While we were out, we decided to get an even tinier tree for ourselves to decorate with all things chickens and in the process, found a great, huge red cabbage for just $1!!! You may be wondering what Christmas Tree Farm sells cabbages…most don’t…but Carpinito Brothers does!!
Carpinito Brothers is a family owned and operated nursery, garden, produce market, pumpkin patch, bark and topsoil producer, and Christmas tree farm all wrapped into one glorious location. I often shopped here for produce for the bakery as it was right down the street - though I’ve been coming here since I was a kid with both my Oma and my Mom. Their produce is AMAZING, as fresh as can be, and wildly affordable. You should definitely check it out if you live in the Seattle area.
So, my cabbage. It was as big as my head. Seriously. It was huge. AND JUST $1!! I’m not sure I’ll ever get over that.
Moving on…I decided to make a Roasted Cabbage Caesar Salad with this monstrous cabbage and share whatever was leftover with the chicks :)
This combination came to mind for a few reasons... First off, when we were in Vegas I had the most amazing King Crab Endive Caesar Salad at Bardot Brasserie. I should say BEN had the most amazing Caesar Salad that I helped helped him eat…but it was so good that we went back a second time just so I could order one for myself!! Really, it was THAT fabulous.
Secondly, I adore roasted cabbage and Ben loves Wedge salads. So I figured if I combined the three, it would be the ultimate salad combo: a wedge-inspired, roasted cabbage, Caesar salad!!
A couple shots of honesty, Ben isn’t a huge fan of cabbage and doesn’t believe a salad alone should make a meal. However, as much as he didn’t want to admit it, he said this salad was most definitely meal worthy and actually delicious!!
As a lover of both baggage and salad myself, I found this dish to be superb and was thrilled to have leftovers!! Plus, it is super easy to make and totally comforting on a rainy winter night.
A few tips before you dive in:
I used a microplane to grate my fresh garlic. This lends an unbelievable garlic flavor to the dressing!! I learned this trick from one of my favorite chefs at Red Salt in Kauai and it has been life changing :)
The more finely you grate your parmesan, the better!! It adds a subtle salty flavor to the dressing and helps create a smooth texture.
Not all anchovies are created equal; however, I find that when incorporated into items such as a Caesar Dressing, you can’t really taste the difference between high end brands and less expensive versions. Though if you’re curious like me and simply want to learn more about the world of anchovies, check out this article.
I’m quite certain you’re ready to tackle this recipe…
So jump in, enjoy, and let me know how it goes!!
#ryliecakesrecipes #ryliecakescooks #ryliecakesgf
Lick the Bowl - It’s Gluten Free,
Roasted Cabbage Caesar Salad
(Yield: 4 servings with leftover dressing)
13 oz mayonnaise
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 tsp lemon juice, fresh if possible
2 oz canned anchovies, drained and finely diced
0.80 oz fresh garlic (≈ 6 cloves), grated with microplane
3 oz finely grated Parmesan
½ tsp salt
½ tsp pepper
4 ½-inch red cabbage steaks
QS olive oil
4 sprigs of fresh thyme
1 large tomato, medium diced
1 avocado, medium diced
8 slices of bacon, cooked crisp
4 Tbsp capers, drained
2 Tbsp olive oil
Preheat oven 425°F. Line half sheet pan with silpat.
Make Caesar Salad dressing a few hours ahead of time or even better, the night before.
To make dressing, combine all dressing ingredients in a medium bowl and whisk together until thoroughly combined. Refrigerate for a few hours to allow flavors to meld. Taste test and season further if needed.
Cut cabbage into round “steaks”. I find one round per person is great. If your cabbage is on the smaller side, two rounds per person will suite you better. Place rounds on prepared pan.
Brush cabbage steaks with olive oil and sprinkle with salt and pepper. Bake for 45 minutes, rotating halfway through and placing fresh thyme on cabbage.
While cabbage is cooking, combine diced tomatoes and avocado in a small bowl. Set aside.
Cook bacon until nice and crispy, set aside.
Sauté capers in a small saucepan with 2 Tbsp olive oil on medium-high heat until crispy. Set aside.
When cabbage is ready, place liberal amounts of Caesar dressing on plate. Then place roasted cabbage steak on top of it.
Top steaks with tomato and avocado mixture, crispy capers, and roasted thyme from cabbages.
Place slices of bacon on side with a few lemon wedges. Enjoy!