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I love roasted cabbage, and it couldn't be easier to make. I never knew that cabbage could be so sweet, but this convinced me. I also love the way that it crisps up and becomes almost chip-like (similar to kale chips). My occasional (or constant) craving for chips is almost satisfied by roasted cabbage, yet there's absolutely no guilt afterward.
Roasted cabbage
(Printable version)
1 head of cabbage
olive oil
salt and pepper to taste
Cut the cabbage into 8 wedges (or more or less, depending on the size of your head), and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 450 for 20 min, then stir cabbage and roast for an additional 10-20 min, until the edges are brown and crispy. Serves 3-4.
9 comments:
Wow. I think I'm going to have to try this. Never heard of roasting cabbage before, but I love cabbage.
Along those same lines, a typical dinner for me and my family is to take a cabbage and cut it up like you do in your recipe, add in a cut up polish sausage or keilbasa and roast till done with a bit of onion. (or stick it all in a heavy pot with a lid on the stove till done).
Overall it means that I can feed thee people for around $3 and have everyone leave the table happy and full! (and healthy too!... ish... depending on the sausage used)
And perfect for the rest of the head of cabbage I have sitting around from a different recipe...that always seems to happen and I don't know why I didn't try something like this before!
Kalyn and Michelle - I'm obsessed with this method, and it's a great alternative to steaming/boiling cabbage or eating it in salads. Let me know what you think if you try it out!
Castal - I really like the idea of roasting sausage with the cabbage. I'll have to try this out next time!
You can also try it with cheddar cheese on the top.
I just did this for Christmas dinner. Best cabbage recipe EVER. Thank you!
Jen - I'm glad you enjoyed it! This method has made its way back into my rotation, and I can't get enough.
Thanks for the recipe! I seared it on a cast iron pan with lots of oil, and then threw the pan in the oven until the cabbage was flappy olive and brown mush. It was so sweet and delicious, and we all wanted seconds--how often do you want seconds on cabbage, much less firsts?
Will now pick up the cabbage at the backyard.
Hmmmm... I can already smell the roasted cabbage.
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