A Simple Recipe for Winter: Roasted Cabbage

I absolutely love simple recipes. Few, but wholesome, ingredients that explode with real flavor are the kinds of dishes I like to serve to my family.As far as veggies go, I always strive to offer variety to my children, but often find myself serving the same tried and true recipes over and over again because I know they will eat them. I can’t ever expect my children to enjoy trying new things if I don’t ever give them new things!

During this time of year you probably see a lot of cabbage floating around your local farmer’s markets. I am always tempted by the beautiful green and purple heads, but usually pass them with the thought that I already have too much sauerkraut and we did cole slaw last week.

In the event you are equally as tempted to pluck a green or purple head from your farmer’s bounty, or your CSA basket came today with ANOTHER head of cabbage, you are in luck! Cabbage, prepared simply with oil, salt, and pepper can be the highlight of your dinner plate tonight.

Simply slice that head of cabbage into wedges, drizzle with olive oil, and sprinkle with salt and pepper.

Now all you have to do is place it in a preheated oven and roast until it is done!

 

Roasted Cabbage

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 4 to 6

Roasted Cabbage

Ingredients

  • 1 Head of Cabbage, sliced into wedges
  • Olive oil, for drizzling
  • Salt and Pepper to taste
  • Lemon juice, for drizzling (optional)

Instructions

  1. Preheat your oven to 375 degrees. Slice your cabbage into wedges.Lay them on a baking sheet and drizzle with olive oil. Salt and pepper your wedges to taste. Bake the cabbage wedges for 20 to 30 minutes until tender and golden brown in spots (baking time will depend on the thickness of the wedges). Serve immediately. (Drizzling a little lemon juice right before serving takes this dish over the top!)
http://nourishedkitchen.com/roasted-cabbage/

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What people are saying

  1. says

    This is an Italian style recipe. I had it braised in cream and topped with Buffalo Mozzarella..which is place on top near the end so it doesn’t melt away..and just long enough to brown a little..it was divine.. think I will go to the garden and cut a winter cabbage and make this tonight..thanks for the inspiration!

  2. marybeth says

    Ooh! This dose sound good! Im always in surch of a good cabage recipe! Thanks to the post and helpful coments, I am fully convinced this will be worth the try!

  3. Helen says

    I love roasted Brussel Sprouts so this cabbage recipe is a natural and will be on the menu for tomorrow. I think I might like a drizzle of balsamic vinegar to top off the dish but the melted cheese also sounds wonderful. Great idea, thanks!

  4. Kinzie says

    My husband flatly refuses to eat cabbage, claiming that it (and brussel sprouts) are nothing but “plant fecal matter”, based on the way that they grow. I’d always just brushed him off, but recently went looking for some sort of “proof” of this, and of course found nothing. I have no idea why he thinks this about these plants, but I also don’t know how to debunk it, either! Maybe I’ll just make it over and over until he gives in and starts eating it with the rest of us.

    • MarikB says

      Has he offered any explanation of where this idea came from? It’s actually pretty easily debunked as plants don’t produce fecal matter at all… There are cabbage worms(I think they are actually caterpillars) that leave their poop on cabbage plants, but again, plants don’t poo. He has to have some story of where he got this misinformation????

  5. says

    I do this in a covered dish but I add half a cup of fresh lemon or lime juice, a splash of Tabasco and likewise a small splash of dark ( toasted) sesame oil) it is delicious both hot and cold next day.

  6. says

    I NEVER thought of doing this with cabbage. In my attempts at cooking it, I have always peeled all the leaves apart…I love this! Much easier too, and sounds delicious. Will definitely try this. Thanks for bringing the basics back!

  7. Matt says

    We did this recipe on the grill, but instead of lemon juice we sliced some Moroccan preserved lemons (the recipe is simple and it’s from this site) and laid them on top. We cooked them two ways. One was wrapped in foil which kept the cabbage moist. The other was thrown right on the grill over the coals. The cabbage dried out more, but not too much, and picked up some of the smoke flavor. My wife liked the foil-wrapped better; I liked the other one better.

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