Do you know someone who’s a food anthropologist? That’s someone who investigates the cultural and social meanings of food in different places. They might also study how food affects politics, human relationships and the ways people live and work. If you’re reading this Farm To Table article, chances are you’d think that’s pretty interesting. Heck, maybe one of you is a food anthropologist!
Here in California, and especially here in our area where so many of us live near farms and/or know local farmers, it seems like folks are more interested in the details about the food we eat than the average American. Probably because California is such a “breadbasket” for the rest of the country and even the world.
Take cabbage, for instance. There is some stupendous cabbage making its way out of the local fields and into your kitchen right now. Wait, what’s that you say? You had to eat cabbage that was boiled or stewed when you were growing up, and now you tend to walk the other way if you see a head of it rolling down the street in your direction?
Don’t get me wrong, there are some great traditional recipes that have brought us to today. And we’re also here to let you know that cabbage has really been having a moment over these past several years. After 4,000 years of cultivation, you don’t need to be a food anthropologist to see that we are officially in Cabbage 2.0. Where it is a bumbling brassica bowling ball no more.
Sauerkraut is more popular than ever, and even fancy restaurants are getting in on the action, offering whole roasted heads of cabbage with elegant sauces. As if it was a prime rib! Roasted cabbage wedges and thickly sliced “steaks” are also popular ways to enjoy this newly-trendy veggie, with crispy toasted edges giving way to comforting and savory softness once you cut into it.
With all this in mind, be sure to check out this recipe and then pick up some cabbage on your next trip to the grocery store. It’s time to get a head!
Cabbage Roasted with Miso — Gochujang Butter
8 Tbsp softened dairy or plant butter, divided
2 tsp – 1 Tbsp gochujang paste, per desired spice level
1 medium cabbage, cut into 8 wedges – Green or Savoy
½ cup panko breadcrumbs or crushed potato chips
Preheat oven to 400°. Line an edged sheet pan with parchment paper. Cut cabbage in half lengthwise, and each half into four wedges, again lengthwise.
Mix 6 Tbsp of butter with miso paste and gochujang paste. Brush all over cabbage wedges, including the base. Lay wedges on their sides on prepared sheet pan and roast for 30 minutes. Remove pan from oven and flip wedges over so they’ll cook evenly. Cook another 30 minutes, rotating the wedges’ positions on the pan half-way through if some are cooking faster than others. Wedges should now be charred on the outside and slightly crispy.
While cabbage is roasting, make topping. Melt remaining 2 Tbsp butter in a pan. Add breadcrumbs/crushed potato chips, garlic powder and sesame seeds. Stirring constantly to avoid burning, toast until golden. Remove from pan immediately to stop cooking.
Sprinkle cabbage with crunchy crumb mixture, followed by chopped parsley. Adjust salt level to your liking. Serve.
