Cabbage is an underrated and highly abused vegetable.  It doesn’t have to be some mushy stinky mess, done right it is an amazing side dish that packs a nutritional punch to boot!  Now I love cabbage borscht (see Food is Love, a recipe) and it think it makes a great addition to stir fry!  But recently I tried roasting it to oh my goodness amazing success.  As it roasts, the cabbage looses all the bitter taste and gets that rich caramelization taste from the prolonged exposure to heat.  The prep work is minimal and while it takes an hour total you don’t have to babysit it really at all.

Ingredients:

1 medium head of green cabbage 

Salt and pepper 

Spray oil (I used Pam coconut oil)

Sauce Ingredients:

2-3 cloves garlic, minced

Juice of 1 lime

1/4 cup chopped cilantro 

1/2 tbsp paprika

Directions

Preheat oven to 400 degrees (F) and prep a baking sheet.  You can either slice the cabbage into one inch thick pieces (with the root on the cutting board) or cut it into wedges.  I chose wedges (I first cut it in half than cut 6 wedges per side though it could really have only been 4 per side).  Either way leave the root/stem intact to allow for easier turning.  Lightly spray each side of the slices/wedges and lightly season with salt and pepper.  Bake for 30 minutes, turn the cabbage over, and bake for another 30 minutes.

Meanwhile assemble the sauce by combining all the ingredients.  Drizzle over the hot cabbage and serve immediately!

Love and veggie,

Betty

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2 thoughts on “Roasted Cabbage

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