Duck Fat Roasted Cabbage Sprouts

Duck Fat Roasted Cabbage Sprouts!  Just a few simple ingredients elevate humble cabbage sprouts to delicious and amazing!

I get a little crazy when I see a new vegetable on the horizon because I’ve probably told you once or twice that I have yet to meet a vegetable I don’t like.

One morning not long ago, I was heading to Whole Foods to shop for a client.  I passed by a local greengrocer who has been in business in the Memphis area for close to forever.  Their marquee read:  “Cabbage sprouts are here.”

I about blew my brakes out because evidently cabbage sprouts were a big deal!  Stopping wasn’t an option because I had to shop and get to the client’s home.  However, I headed back the next day.  I couldn’t wait to find out what a cabbage sprout was!

This.  This is a cabbage sprout.

What are cabbage sprouts?

After a head of cabbage is harvested, the grower allows the plant to remain in the ground.  The cabbage plant then produces these little sprouts from around where the head was.  Some really smart person somewhere decided to harvest and sell them.

Here’s more information on cabbage sprouts from Mark Bittman.  The ones pictured on his website are quite small and resemble Brussels sprouts.  The ones I found are approximately the size of an average hand.

At the greengrocer, I came upon two Southern ladies who were eagerly filling up bags to purchase and I got an education on cabbage sprouts.

They’re only available once a year for a short time and when they’re gone, they’re gone.  These ladies braise them like collards, mustard or turnip greens and described them as sweeter with a lighter flavor than cabbage.

Oh sure, I could have braised them, but these limited release veggies called for a more royal treatment.  Olive oil?  Too ordinary.  Time to get out the duck fat, baby!  Duck fat gives everything the royal treatment!

Duck fat is available at gourmet stores and a little goes a long way.  Be sure to keep it refrigerated.  If you happen upon a large quantity, liquefy it over low heat, then transfer to small containers and freeze it.

You don’t want to use a lot here, otherwise, they’ll be greasy.  Cabbage sprouts vary in size so use your judgment as to how much to use.  Two tablespoons worked well for a full sheet pan.

Lovely, lovely!  I hope they become mainstream soon!  Cabbage wedges roasted in duck fat would be equally delicious!

Love anything cabbage, too?  Be sure to try these:

• Roasted Cabbage Steaks with Mustard Vinaigrette
• Parmesan Roasted Cabbage Wedges
• Russian Cabbage Soup  (Shchi)

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