Sunday, October 18, 2009

Roasted cabbage recipe

roasted cabbage
I'm scienced out.  We're only in day 2 (of 5) of the Society for Neuroscience conference in Chicago, and I can barely keep my eyes open.  I think that just watching 30,000 people wandering around is enough to make me tired.  I remember having more stamina in previous years, and I'm hoping that a brief "lunch" break will rejuvenate me. (Lunch is a joke, as all they seem to have in the building is sandwiches, pizza, and churros.  Well, except for the $1.39 apples.)  So, to let my mind wander in a different direction, I'm going to share one of my favorite ways to prepare cabbage.

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.

8 comments:

Kalyn said...

Wow. I think I'm going to have to try this. Never heard of roasting cabbage before, but I love cabbage.

Castal said...

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)

Michelle @ Find Your Balance said...

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!

Katie said...

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!

Petra said...

You can also try it with cheddar cheese on the top.

Jen McGregor said...

I just did this for Christmas dinner. Best cabbage recipe EVER. Thank you!

Katie said...

Jen - I'm glad you enjoyed it! This method has made its way back into my rotation, and I can't get enough.

Anonymous said...

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?