Roasted Cabbage is an easy way to prepare this vegetable that will have you begging for more. The cabbage tastes really both bitter but creamy at the same time as it has the softness of roasting and steaming while being infused with flavor by the brushed on oil, salt and pepper and still manages to retain that great cabbage flavor. It can be eaten by itself, or added to soups or casseroles to really pump up the flavor of a dish. To quote my friend who had the JOY of eating this tonight it is "Freaking Awesome, Tasty & Delicious" and yes there was a happy dance for this dish.Roasted Cabbage: Serves 4
1 Small Green Cabbage (approx 6" Diameter)
1TB Olive Oil
Salt & Pepper
Slice cabbage into 4 Wedges, cut out the hard core, and brush olive oil on the cut sides of the wedges then sprinkle with salt and pepper, wrap tightly with aluminum foil and place in a 400° oven, rotate every 15 minutes, after 45 minutes you can unwrap one of the wedges and stick a knife into the thickest part of the wedge, it should easily insert, if it is not ready rewrap and continue baking for another 15 minutes. The cooking time will depend on the size of the wedge.
In addition to the salt and pepper basics you can experiment with lemon pepper, montreal steak seasoning, garlic and any other of your favorite seasonings.
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WW: 1 Points Plus / serving
I love roasted cabbage- you can also prepare it this same way and put it on the grill... yum!!!
ReplyDeleteSo Jillian,does it stink up the house, or because it is wrapped in foil, it stays in the foil
ReplyDeleteNaydene - it does smell but to me the smell of boiled eggs is much worse than the smell of roasted cabbage! I am in a small apartment so yes my whole place always smells like whatever I made for dinner. And as N.J. says above you can also do this on the grill which would take the smell out of your house.
ReplyDeleteI just tried this Roasted Cabbage and was very pleased with the turn out. It was super simple to prepare and the flavor of the cabbage was not lost as it does when boiling. I will make my wedges smaller the next time so the cooking time will be faster. I definitely will be making this again!
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