Melted and slightly browned Oaxaca cheese mellows out bitter cabbage for this wonderful side dish. My son loves this with a little bit of lime juice sprinkled over it, and I like the edges, where the cheese is crisp and almost charred. When cutting the cabbage, cut on an angle so that there is a piece of the core on each wedge; it will hold the individual leaves together. For an impressive presentation, create a lattice with the strings of cheese.

　　

Ingredients

serves 4 to 6

　　1 large cabbage, cut into 12 wedges

　　1/3 cup olive oil

　　2 tablespoons crumbled dried oregano

　　2 garlic cloves, minced

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　6 ounces Oaxaca cheese or mozzarella cheese, separated into long 1/2-inch-thick strings

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Arrange the cabbage wedges, slightly overlapping, in a 9 x 13-inch glass baking dish. Mix the olive oil, oregano, garlic, salt, and pepper in a small bowl. Using a pastry brush, brush the olive oil mixture evenly over the cabbage wedges. Roast for 30 minutes, or until the cabbage begins to brown.

　　

Step 3

Remove the dish from the oven and reduce the oven temperature to 350°F.

　　

Step 4

Arrange the strings of cheese over the cabbage, forming a lattice if desired. Roast for 15 minutes, or until the cheese begins to brown. Serve hot.

　　Fresh Mexico