This humble dish comes with delicious possibilities. Enjoy it as a simple peasant dish, or add the optional sour cream and transform it into something more luxurious. Or serve it on a bed of mashed potatoes—an uncommonly tasty version of colcannon.
SERVES 4
INGREDIENTS:
- 1 small head green cabbage (about 2 pounds), quartered, cored, and cut into ½-inch-wide strips
- ¼ cup (½ stick) butter, melted
- 2 teaspoons dill seeds
- Salt and freshly ground black pepper
- Sour cream (optional)
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the cabbage and butter. Toss to coat. Arrange in a shallow layer in the pan.
- Roast for 20 to 25 minutes, until the cabbage is very lightly browned and tender, stirring occasionally for even cooking. Do not let the cabbage burn, or it will taste bitter.
- Transfer the cabbage to a serving bowl. Add the dill seeds and season generously with salt and pepper. Serve hot, passing the sour cream at the table, if desired.
VARIATION:
COLCANNON:
- Omit the dill seeds and stir in ½ cup chopped scallions (white and tender green parts only). Serve the cabbage on a bed of boiled potatoes mashed with plenty of butter and whole milk or half-and-half.
