Roasted cabbage Caesar with crisp crumbs

Anchovy, lemon and roast cabbage want acid, not a buttery white.

Dry Riesling or a quiet Pinot Bianco; lemon-caper soda if skipping alcohol.

Keep components separate up to 3 days. Reheat cabbage at 400°F before dressing. Crumbs revive in a dry skillet.

• Green cabbage2 ea
• Fresh breadcrumbs1 cup
• Parmesan0.25 cups
• Mayonnaise0.25 cups
• Lemon2 ea
• Anchovy fillets2 ea
• Garlic2 clove
• Dijon mustard0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

30 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for roasted cabbage caesar with crisp crumbs, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Oven occupancy is 30 minutes per tray. Do not start this tray if the day-of oven window is already full.
5. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
6. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Dry Riesling or a quiet Pinot Bianco; lemon-caper soda if skipping alcohol.
8. Leftover route: Keep components separate up to 3 days. Reheat cabbage at 400°F before dressing. Crumbs revive in a dry skillet.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.