It is amazing to me that vegetables I thought I never cared for cooked are proving me wrong when roasted. Cabbage is another example. I love cabbage raw. If you live in the South, coleslaw is a fact of life, and a tasty one at that. However, cabbage cooked is a fact of life, especially around New Year’s, and a stinky fact of life at that. Usually cabbage is boiled, or cooked somehow similarly, until completely limp and unappetizing to my palate. It is something I always avoided.
Then, I saw the Feisty Foodie featured cabbage roasted with bacon on her website. And I thought, “Hmmm, I wonder if I would like it like that?” I really enjoy brussel sprouts roasted, and they are supposed to be a type of wild cabbage. I decided to give roasting cabbage a whirl. I picked up a head of cabbage at the Farmer’s Market last weekend for $1. The outer leaves were removed and disposed of, and the cabbage was washed thouroughly. Then, I cut the cabbage into eighths. This was done by cutting the cabbage in half and then in quarters. Then each quarter was cut in half. Cabbage slices were placed on a foil lined baking sheet. Each cabbage wedge was brushed with olive oil then sprinkled with fresh ground black pepper and kosher salt.
Cabbage wedges were roasted in a 450 degree oven for 25 minutes, turning over mid-way through the process. When I first pulled them out at the end of the 25 minutes, they were browned, but not that wonderful roasted color. However, I knew they had been in long enough and didn’t want to overcook them.
But then I flipped them over and there was that lovely roasted look! Oooohhh la la. I tried them with a spritz of lemon juice as many of the online recipes I read suggested. Very tasty. Next time, I’m going to try a salad dressing I really like instead, or possibly sprinkle the cabbage leaves with a garlic and herb seasoning.
ROASTED CABBAGE
Ingredients:
Cabbage
1/4 cup of extra virgin olive oil
Kosher salt and pepper to preference
Instructions:
- Preheat oven to 450 degrees Farenheit.
- Remove the outer leaves of the cabbage, and wash the vegetable well. After washing, dry off the cabbage.
- Using a sharp butcher knife, cut off the bottom “knot” of the cabbage where the outer leaves were, being careful not to cut off the full bottom of the cabbage. You need to keep the cabbage intact.
- Cut the head of cabbage in half. Cut the halves in half to create quarters. You can stop here at this point. If you prefer, cut each quarter in half to create eighths.
- Line a baking sheet with aluminum foil, and lay the cabbage wedges out on the baking sheet.
- Brush each wedge of cabbage with olive oil.
- Sprinkle each cabbage wedge with kosher salt and black pepper to your preference and needs.
- Roast wedges at 450 degrees for 25-30 minutes until brown or slightly crispy.
I am going to try this! I tried roasted brussel sprouts for the first this year (and liked them). So when I read your title I thought mmm…that would be good too. Then I read that you feel the same way about cabbage as I do, I could not do the boiled dinner thing with cabbage! I have tried it a way that Ina Garten did on The Barefoot Contessa, she had sliced it then sauteed it in a little butter and salt sprinkled on top. I can eat it like that, but this looks wonderful!
I actually do the “southern thing” and saute in just a little (very little) bacon grease and olive oil. It’s wonderful.
Oooh, your Ina Garten dish sounds like something I’d thought I might try tomorrow. I’m thinking I might take out the grill pan and try to grill/roast it like that. Because the warm weather is returning to the South which means I’m limiting my oven ussage.
Tonya, that sounds tasty, but does it get overly limp like that or does it retain some firmness. That’s my problem with boiled or stewed cabbage. Too limp and mushy for my tastes.
Oh yes!!! Lovely firm steamed goodness with bacon! What more could a person want??
Srsly, it really does very well as long as you don’t cover it and you only saute to heat through. Now, there is a version I like to call “burnt” cabbage. I turn the heat up and slightly scorch the cabbage a bit, if you like that taste. I also add a *few red pepper flakes if I’m feeling adventurous. (I’m not very adventurous as you can tell.)
That’s exactly how I was thinking of doing the cabbage in my grill pan. On a higher heat and burning the edges a wee bit. I do like that sort of “flavor.” And you fit right in around here, because I’m not adventurous at all! At least, not with the spices.
These look awesome! I would try a tiny pinch of white granulated sugar as well. What can a little carmelization hurt?
LOL, that would probably be tasty too Tonya. I’m try not to add sugar to something if I don’t have to. Sugar is something I need to remember to limit, and my chocolate obsession takes up all that limitation. LOL!
I see your point…cabbage…chocolate…cabbage…it’s chocolate every time!
interesting! i’d never tried that before. i bought a big bag of sweet mini peppers today which are perfect for bento. i roasted a bunch up with some olive oil, salt and pepper. So good!!
look what just got published on nytimes. i think you may be interested. http://www.nytimes.com/2010/04/07/dining/07camera.html?ref=dining
Oh, that is a cool article. I definitely enjoyed it. And identified with parts of it too. Thank you for sharing.
ooooh, I love roasted peppers, especially on a sandwich. YUM! I’m hoping that peppers will appear at the farmers market in teh coming months. I’m all out again and need more!
Absolutely gorgeous. I can’t see why that wouldn’t be good. I’ll have to try it! Thanks!
I highly recommend you give it a try Sarah! I was surprised how much I ended up liking it.