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.
1/4 cup of extra virgin olive oil
Kosher salt and pepper to preference
- 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.