![Slices of green cabbage with campari salsa on a serving platter.](https://assets.epicurious.com/photos/62d6c5154d5c893076f02a8c/1:1/w_2560%2Cc_limit/CampariRoastedCabbage_RECIPE_04142022_9722_final.jpg)
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Active Time
20 minutes
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Total Time
2 hours
第一次餐厅设置在烧焦的佛的眼睛rm of a whole roasted cabbage, their look is somewhat puzzled. That’s part of the fun of this recipe. The unassuming hulk of cabbage has a certain austere beauty, promising little. As you cut into it and release a waft of steam and smoke, the puzzled look of your guests will turn into an expectant countenance, as if to say “I wasn’t quite sure about this, but now I’m intrigued.” What follows with the first bite is, quite often, rapture. All of this from a humblecabbage!
If you are contemplating a daylong outdoor cooking event, hang a cabbage over very low heat for many hours. If you don’t have that amount of fire time, you can get quite nice results in an horno, or even a Weber kettle grill with a few coals banked along either side of the bottom of the kettle and the cabbage in the middle (where it is not receiving direct heat). If you don’t have outdoor fire, you can get a nice result in a hot oven. Regardless of the heat source, my recommendation for the fullest flavor and the most dramatic presentation is to give the cabbage a good long cook time. I’ve cooked it for up to 10 hours. Although I’ve never heard anyone compare a cabbage to a fine Burgundy, what holds true for both is that flavor develops over time.
Ingredients
Serves 6
Step 1
Heat the horno, or a home oven, to 350°F (180°C).
Step 2
Trim off any damaged outer leaves from the cabbage and trim the core end so it sits flat. With a sharp knife, cut a deep X into the core and put the cabbage in a very large pot with plenty of water to cover. Bring to a boil over high heat, and blanch for about 5 minutes. Drain and pat the cabbage dry.
Step 3
Pour the olive oil into a large deep cast-iron skillet or Dutch oven and roll the cabbage around in it until thoroughly coated. Cover the skillet or Dutch oven tightly with foil or a lid, place in the oven, and roast for about 30 minutes. At this point, check the cabbage for doneness by seeing how deeply you can pierce it with a long metal skewer or kitchen fork. This will give you an idea of how much more cooking time it needs. If the pot seems dry, add a little water.
Step 4
Baste the cabbage with more oil and return it to the oven, uncovered, to roast for 40 to 60 minutes (depending on the size of the cabbage), or until it can be easily pierced all the way through.
Step 5
Meanwhile, make the salsa. Using long-handled tongs and a pot holder, hold the grapefruit over a hot fire (or gas burner), rotating it occasionally, until the peel is spotted with char in patches, about 5 minutes. When the grapefruit is cool enough to handle, cut it into eighths and scrape the pulp and juice into a small bowl, discarding the seeds and membrane.
Step 6
Choose the two least-charred pieces of grapefruit peel and discard the rest. Set the peel down flat; with a small sharp knife, pare off all the bitter white pith, leaving only the zest. Finely chop the zest and set it aside.
Step 7
Toast the walnuts in a small pan for about 5 minutes, until crisped and fragrant. Combine the olive oil, Campari, rosemary, grapefruit pulp and juice, and half the grapefruit zest in a bowl and whisk to combine. Taste and add more grapefruit zest only if you think it needs it.
Step 8
To serve, set the cabbage on a carving board like you would a roast. Cut it in half through the core, lay the halves down flat, and carve them into wedges, keeping some core attached to each slice to hold them together. Spoon some salsa over the plated slices and serve the rest on the side.
![Image may contain: Man standing next to a fire pit with a dome of hanging vegetables roasting.](https://assets.epicurious.com/photos/6298f9fcca4034c336104283/master/w_160%2Cc_limit/COVER.%2520Green%2520Fire%2520by%2520Francis%2520Mallmann.jpg)
How would you rate Whole Roasted Cabbage With Grapefruit and Campari Salsa?
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Reviews (3)
Back to TopSkip it. I am intrigued by all things created by Francis Mallmann, but this recipe is a big “why bother?” The cabbage tasted like…..cabbage. The roasted grapefruit salsa wasn’t bad, but it didn’t actually complement the cabbage in any way. This recipe really might appeal if I had been cooking over an open fire all day, but here I am in my home kitchen. At least I have some Campari on hand now so I can make Negronis.
DrMomm
Los Altos, CA
4/13/2023
When the US federal government evermore stringently regulates or eliminates the gas stoves, you will not be roasting the grapefruit over a gas flame. Will they ban barbecue pits and fire pits next?
Suzanne
Austin
3/6/2023
A few modifications but still very tasty. Otherwise ingredients all the same. Grilled oiled wedges of Caraflex Cabbage on the BBQ. Then copped coarsely Broiled grapefruit halves, sprinkled with brown sugar under the oven broiler. Dressing drizzled over the cabbage.
johnny
ontario
8/26/2022
I gave this recipe a one star because the way it’s created, makes the cabbage absolutely tasteless. It was the worst tasting cabbage dish I’ve ever encountered. The salsa itself was interesting and would have been great if you would have roasted the cabbage after it was cut in pieces and oiled and caramelized and then top with the salsa it would have been very good I think. But one star for the way this recipe is written. Waste of time & money if you make it as is but if you do something else with the cabbage and just use the salsa, it should be good.
Karen S
Milwaukee
7/11/2022
One of the best recipes from your firm. A standard in my kitchen. Try with fresh young cabbage in July or August.
Silvana Levey
Toronto
6/7/2022