Roasted Conehead Cabbage with Cheesy Fonduta, Mashed Potatoes &Amp; Broccoli

This homestyle dish puts sweet and tender conehead cabbage center stage. Roasted until perfectly charred, the mild cabbage wedges are draped in a rich, cheesy fonduta that’s brightened with lemon zest and juice. Creamy mashed potatoes and savory roasted broccoli round out the plate, while crispy fried onions and fresh parsley add the perfect finishing crunch.

It’s a comforting, vegetable-forward meal that feels special enough for a weekend dinner but comes together with straightforward steps. The combination of textures-from the silky fonduta to the crispy onions and tender cabbage-makes every bite interesting.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 475°F. Wash and dry produce. If desired, peel potatoes; dice into ½-inch pieces. Remove outer leaves of cabbage; trim and discard root end. Quarter cabbage lengthwise. Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon. Roughly chop parsley.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and add sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
3. Arrange cabbage wedges, cut sides up, 3 inches apart on a baking sheet. Drizzle olive oil over each cabbage wedge; season with salt and pepper. Roast cabbage on top rack until charred and tender, about 25 minutes.
4. Once cabbage has roasted 10 minutes, toss broccoli on a second baking sheet with a large drizzle of olive oil, salt and pepper. Roast on middle rack until browned and tender, 12-15 minutes.
5. While veggies roast, in a small pot, heat cream sauce base and cheese roux concentrate over medium-high heat; whisk to combine. Bring to a simmer, then cook, whisking frequently, until thickened, 1-2 minutes. Add ½ cup water (1 cup for 4 servings); cook, continuing to whisk, until bubbling, 30-60 seconds more. Turn off heat; whisk in Parmesan until fully incorporated. Keep covered off heat until ready to use.
6. Once cabbage is done, squeeze one lemon wedge (two wedges for 4 servings) over charred cabbage. Return pot with fonduta to medium-high heat. Add lemon zest and juice from one lemon wedge (two wedges for 4); bring to a simmer, whisking constantly, until combined, 30-60 seconds. Tip: If fonduta becomes too thick, add splashes of water 1 TBSP at a time until desired consistency is reached. Divide mashed potatoes, broccoli and charred cabbage between plates in separate sections. Spoon fonduta over cabbage. Sprinkle with parsley and crispy fried onions. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular cabbage instead of conehead cabbage?

Yes, green cabbage works well. Cut into wedges and roast as directed; cooking time may vary slightly.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little chicken or vegetable broth, but the flavor and thickness may differ.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to the fonduta if needed.