Hi Friends,

If you are in the midst of planning or cooking a holiday dinner, please save this email for next week. If you are not, may I suggest you make one more recipe before you decide the season for roasting vegetables has passed?

It's for this cabbage parm recipe, and it comes from Hetty Lui McKinnon via the New York Times. I had read about it a few weeks ago in the What's On Your Plate newsletter, but hadn't had a chance to give it a go until yesterday afternoon, when I discovered I had all the elements on hand: a head of cabbage, tomato sauce, and mozzarella.

In sum, to make it, you roast cabbage wedges, then top with tomato sauce and mozzarella, and roast further. If you wish, you can garnish the wedges with garlicky, toasted cubes of bread, but I skipped that step, and the dish did not suffer.

You may be tempted to stop after the initial roasting step, because, my word, how pretty is roasted cabbage?

But do push on with the recipe, because the combination of caramelized wedges melting into tomato sauce, topped with cheese, is outstanding.

There is no parm in this cabbage parm recipe, so I shaved some over the top for good measure.

I've made a few other small changes, so I typed up my version in this Google Doc. But if you wish to make the original version with croutons and all, find that here.

Friends, to all who are celebrating, I am wishing you a wonderful holiday weekend. I've included a simple festive menu below, along with some Easter favorites, should you still be looking for entertaining inspiration. Till next week 👋👋👋

Roasted Cabbage Parm

Review of the Week

⭐️⭐️⭐️⭐️⭐️

My Grandmother's Mustard Sauce

"Absolutely delicious! I would give it 10 stars if I could. Thank you for the wonderful recipe. I made the pull-apart rolls yesterday and am making more today…yummy."

— Barbara

PS: These are the pull-apart rolls: