Miz Chef

Cooking Up a Healthy Life

Roasted Cabbage

2 Comments

IMG_5071Roasting is probably my favorite way to prepare vegetables. They get golden brown, charred here and there, and caramelized for sweet, intense flavor.

I have never, however, tried roasting cabbage. It’s just never occurred to me. So, I had this head of cabbage sitting in my refrigerator and I was trying to decide what to do with it. Cabbage has may possibilities—I could boil it, steam it, saute it, make soup with it… But I was bored with all those options. I wanted to do something different.

And that’s when it hit me. Roast it. I cut it up, coated the pieces with olive oil, salt, and pepper. Then I roasted them at 350 F. The result? Delicious. The cabbage was tender, toasty brown, and so flavorful. I ate it all week long.

Here’s what I did. Give it a try.

Roasted Cabbage

Preheat the oven to 350 degrees.

Cut the cabbage in half through the core, then each half in thirds. (If you have a particularly large cabbage, you may want to cut the pieces even further.)IMG_5059Lay the pieces a baking sheet. Pour ¼ cup olive oil over the pieces and use your hands to coat them thoroughly. Sprinkle them with salt and pepper.IMG_5067Cover with foil and bake for 15 minutes.IMG_5068Turn the pieces over and cover again with foil. IMG_5070Bake another 15 minutes.Uncover the pan and roast 10 to 15 minutes, or until tender (it will depend on the size of your pieces).IMG_5075

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Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

2 thoughts on “Roasted Cabbage

  1. Love cabbage! But I didn’t love it growing up. My mother would cook it till the smell was so strong it would peel the wallpaper off the walls. Once I finally learned how to cook it I started really liking it.

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    • I think that’s a lot of people’s experience with cabbage. But cooked right, it’s so good. And roasting it really brings out its sweetness. Thanks for commenting!

      Like

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