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@cucxu22: 1KG Đậu Phộng Da Cá Cốt Dừa giòn ngon #thicucshop #xuhuongtiktok #đogiadung #muataitiktokshop

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Monday 05 October 2026 05:11:32 GMT
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Recipe Name Whole Roasted Cabbage with Garlic Herb Butter and White Beans Ingredients 1. Green cabbage – 1 large head (3–4 lb) 2. Unsalted butter, melted – 1/2 cup 3. Olive oil – 3 tbsp 4. Garlic – 10 cloves, minced 5. Vegetable broth – 2 cups 6. White beans, drained and rinsed – 2 cans (15 oz each) 7. Fresh lemon juice – 2 tbsp 8. Dijon mustard – 1 tbsp 9. Smoked paprika – 1 tsp 10. Dried thyme – 1 tsp 11. Dried rosemary – 1 tsp 12. Dried oregano – 1 tsp 13. Salt – 1 1/2 tsp, or to taste 14. Black pepper – 1 tsp 15. Red pepper flakes – 1/4 tsp 16. Fresh parsley, chopped – 1/4 cup 17. Honey – 1 tbsp 18. Lemon zest – 1 tsp Recipe 1. Preheat the oven to 400°F (200°C). Choose a large, firm cabbage and remove any damaged outer leaves. Rinse it thoroughly and pat it dry. 2. Trim only the bottom of the cabbage stem enough to help it stand upright, keeping the core intact so the cabbage holds its shape during roasting. 3. Using a sharp knife, carefully cut a shallow circular well into the top center of the cabbage. Remove a small amount of the inner leaves to create a space for the garlic butter, without cutting through the base. 4. In a bowl, combine the melted butter, olive oil, minced garlic, lemon juice, Dijon mustard, smoked paprika, thyme, rosemary, oregano, salt, black pepper, and red pepper flakes. Whisk until evenly blended. 5. Brush the entire cabbage generously with the garlic herb butter, making sure to coat the outer leaves and the inside of the central well. Reserve a few tablespoons of the mixture for basting. 6. Place the cabbage upright in a deep roasting pan. Pour the vegetable broth into the bottom of the pan, taking care not to wash the seasoning off the cabbage. 7. Cover the roasting pan tightly with aluminum foil and bake for 60–75 minutes. The steam will help soften the thick cabbage leaves while keeping the inside moist. 8. Carefully remove the foil and baste the cabbage with the reserved garlic herb butter. Use a spoon to distribute some of the flavorful pan juices over the top. 9. Add the drained white beans around the cabbage in the roasting pan. Stir the beans gently into the broth and melted butter, spreading them evenly around the base. 10. Mix the honey and lemon zest into the remaining pan juices, then spoon a little of the mixture over the cabbage to encourage a glossy, caramelized finish. 11. Return the uncovered pan to the oven and roast for another 25–40 minutes, basting every 10–15 minutes, until the outer leaves are deeply golden and the center is fork-tender. 12. If the cabbage begins browning too quickly, loosely cover the top with foil while allowing the beans to continue simmering in the flavorful broth. 13. Check the cabbage by inserting a long knife into the center. It should slide in easily. If the core remains firm, continue roasting for another 10–15 minutes. 14. Remove the pan from the oven and let the cabbage rest for 10 minutes. Spoon the roasted white beans and garlic herb pan sauce around the base, then garnish with freshly chopped parsley. 15. Serve the roasted cabbage whole at the table, cutting it into thick wedges and spooning the buttery white beans and pan juices over each portion. Pair with crusty bread or roasted potatoes for a hearty meal. Follow for more delicious homemade recipes and irresistible comfort food ideas!
Recipe Name Whole Roasted Cabbage with Garlic Herb Butter and White Beans Ingredients 1. Green cabbage – 1 large head (3–4 lb) 2. Unsalted butter, melted – 1/2 cup 3. Olive oil – 3 tbsp 4. Garlic – 10 cloves, minced 5. Vegetable broth – 2 cups 6. White beans, drained and rinsed – 2 cans (15 oz each) 7. Fresh lemon juice – 2 tbsp 8. Dijon mustard – 1 tbsp 9. Smoked paprika – 1 tsp 10. Dried thyme – 1 tsp 11. Dried rosemary – 1 tsp 12. Dried oregano – 1 tsp 13. Salt – 1 1/2 tsp, or to taste 14. Black pepper – 1 tsp 15. Red pepper flakes – 1/4 tsp 16. Fresh parsley, chopped – 1/4 cup 17. Honey – 1 tbsp 18. Lemon zest – 1 tsp Recipe 1. Preheat the oven to 400°F (200°C). Choose a large, firm cabbage and remove any damaged outer leaves. Rinse it thoroughly and pat it dry. 2. Trim only the bottom of the cabbage stem enough to help it stand upright, keeping the core intact so the cabbage holds its shape during roasting. 3. Using a sharp knife, carefully cut a shallow circular well into the top center of the cabbage. Remove a small amount of the inner leaves to create a space for the garlic butter, without cutting through the base. 4. In a bowl, combine the melted butter, olive oil, minced garlic, lemon juice, Dijon mustard, smoked paprika, thyme, rosemary, oregano, salt, black pepper, and red pepper flakes. Whisk until evenly blended. 5. Brush the entire cabbage generously with the garlic herb butter, making sure to coat the outer leaves and the inside of the central well. Reserve a few tablespoons of the mixture for basting. 6. Place the cabbage upright in a deep roasting pan. Pour the vegetable broth into the bottom of the pan, taking care not to wash the seasoning off the cabbage. 7. Cover the roasting pan tightly with aluminum foil and bake for 60–75 minutes. The steam will help soften the thick cabbage leaves while keeping the inside moist. 8. Carefully remove the foil and baste the cabbage with the reserved garlic herb butter. Use a spoon to distribute some of the flavorful pan juices over the top. 9. Add the drained white beans around the cabbage in the roasting pan. Stir the beans gently into the broth and melted butter, spreading them evenly around the base. 10. Mix the honey and lemon zest into the remaining pan juices, then spoon a little of the mixture over the cabbage to encourage a glossy, caramelized finish. 11. Return the uncovered pan to the oven and roast for another 25–40 minutes, basting every 10–15 minutes, until the outer leaves are deeply golden and the center is fork-tender. 12. If the cabbage begins browning too quickly, loosely cover the top with foil while allowing the beans to continue simmering in the flavorful broth. 13. Check the cabbage by inserting a long knife into the center. It should slide in easily. If the core remains firm, continue roasting for another 10–15 minutes. 14. Remove the pan from the oven and let the cabbage rest for 10 minutes. Spoon the roasted white beans and garlic herb pan sauce around the base, then garnish with freshly chopped parsley. 15. Serve the roasted cabbage whole at the table, cutting it into thick wedges and spooning the buttery white beans and pan juices over each portion. Pair with crusty bread or roasted potatoes for a hearty meal. Follow for more delicious homemade recipes and irresistible comfort food ideas!

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