By Libbie Summers
Assisted by David Dempsey
This CRAZY GOOD side dish started out as part of a main dish I was developing for Terra’s Kitchen (which is still sooo happening btw).
I had three ingredients in my crisper: a head of purple cabbage, a nub of parmesan cheese and a handful of chives (one still with it’s blossom attached). Chop, splash, toss and 20 minutes later I had one of the best sides I’ve ever eaten –and one that will be on my Thanksgiving table this year.
Charred Purple Cabbage with Parmesan and Chives
What you need:
1 head purple cabbage, rough leaves and core removed and cut in 8 wedges
Flake sea salt
Coarsely ground black pepper
4 tablespoons grated parmesan cheese
1 small bunch chives chopped in half
What to do:
Preheat oven to 400ºF.
Place cabbage wedges on a baking tray and drizzle all with oil, salt and pepper. Use your hands to turn each wedge and coat the other side making sure to keep the wedges intact.
Roast until beginning to brown on the edges (about 15-18 minutes). Remove from oven and sprinkle all with cheese. Place back in the oven for an additional 5 minutes.
To Serve: Use a spatula to transfer each wedge to a plate or platter and garnish with chives.
The perfect side dish for this perfectly purple holiday table…see it HERE.
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