Osteria Mozza – Roasted Cabbage with Toasted Caraway Vinaigrette

$2.00 – $12.00

“I often talk about underused, under appreciated vegetables, and how happy I am when I see one resurrected. As I write this, the vegetable having its “15 minutes” is cabbage. It may be old news by the time you’re reading this, but right now, cabbage – cooked cabbage is all the rage. Caramelized, like we prepare it, it is sweet, tender and so flavorful. I have to admit, as much as I have always loved raw cabbage in various renditions of coleslaw, it wasn’t until the current cabbage renaissance that I really embraced it cooked.” – Nancy Silverton. Chef & Co-owner, Osteria Mozza.

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GIVING BACK

This recipe gives back to the Independent Restaurant Coalition (IRC).

Local restaurant and bar owners around the country formed the Independent Restaurant Coalition (IRC) to save the small restaurants and bars affected by COVID-19 and the subsequent economic shutdown. The IRC was founded on the simple belief that our small businesses have the power to affect legislative change if we unite our voices.

CHEF & CO-OWNER NANCY SILVERTON’S STORY

Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. In 2017, Nancy was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table.

Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), the Mozza Cookbook (2011), and Mozza at Home (2016).

Nancy is active in fundraising for numerous charities including No Kid Hungry and Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.