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My New Favourite Thing: Roasted Cabbage

Posted Mar 07 2013 8:00pm

Photo 2

 

Yes, I said cabbage!

Green cabbage to be exact.

In terms of the cabbage family, I never thought too highly of them. They just weren’t very flavourful in my mind…

Until I came across a Pinterest Pin that showcase beautifully roasted, slightly charred cabbage “steaks”. It looked so tasty!

The picture made me drool so I had to try it!

So this became sort of an impromptu Food Challenge since I’m giving cabbage another chance to wow me and enlighten me to how surprisingly delicious it may turn out.

The recipe I first followed made cabbage “steaks” in which the outside leaves would char nicely, but the inside part, the core part, was more soft and more mushy which I didn’t enjoy as much. Thus I tweaked it and instead of “steaks”, I just roughly chopped the whole cabbage into fat shreds and that worked like a charm!

I love the fact that oven roasting cabbage completely changes it flavour profile and texture. The roasting brings out the natural sweetness of the cabbage and the little charred bits just adds complexity and a nice crunch. Lemon juice at the end accentuates the whole dish, so don’t forget it!

 

Roasted Cabbage

Serves 2-3 hungry persons.

What you need:

  • 1 medium sized green cabbage
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Lemon juice

What to do:

  • Preheat the oven to 400F.
  • Remove the outer leaves of the cabbage and save it for something else (I suggest using it as an omelette filling).
  • Roughly chop the cabbage into fat shreds, the length and width of your fingers per se.
  • Spread the cabbage out on a rimmed cookie sheet (I prefer to line it with tinfoil first for easy clean-up).
  • Drizzle on olive oil, salt and pepper. Make sure the each piece of cabbage has a little bit of oil on it (don’t be afraid to use your hands!).
  • Put into the oven for 40 minutes, turning once in between. The cabbage is ready when there is some charred bits.
  • Squeeze on lemon juice and serve immediately. Works okay as leftovers (flavours will still be great, but you’ll lose the crispiness).

 

Roasted cabbage turned out just as surprisingly tasty as roasted cauliflower and it has definitely won its place in my heart. So if you haven’t tried either one, I just have to say you’re missing out!

Have you tried roasting cabbage before?

Stephanie

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