If you just read the title and said “Ew”, I’m not surprised.
I thought the same thing when my sister introduced this to me at age 16, while I was visiting her at college.
I have always been an adventurous eater (Except as a young kid. My God, what kid doesn’t like sandwiches?!), but the thought of roasted cabbage sickened me. I mean, sure make it into coleslaw or add it to a soup, but roasted cabbage?! Ick.
Well, true to my “I’ll try almost anything” attitude and since I was on a personal mission to make vegetables taste good, I gave it a try.
Much to my surprise, roasted cabbage was so full of flavor, I actually thought someone had added MSG to it. She swore it only had olive oil, salt and pepper, but how did it taste so buttery without any butter? I probably ate a quarter of a head of cabbage that night (I don’t recommend that, by the way).
Now with that introduction, I hope you’ll give this roasted purple cabbage recipe a try.
Do you have to use purple cabbage?
No. It doesn’t change the flavor at all. But roasted purple cabbage is prettier and higher in antioxidants, so if you like the visual and some nutritional bonus points, go for it.
Roasted Purple Cabbage
- 1 head cabbage
- salt (I use 1 teaspoon per pound of cabbage or more. Don’t be shy.)
- ground black pepper
- 3+ Tbsp Ghee, coconut oil, or olive oil (or a combination)
- optional: sliced onions, garlic powder, dried thyme, red pepper flakes, drizzle of balsamic vinegar
- Remove outer cabbage leaves, if bruised or tough. Cut cabbage in half (be sure to cut down the center, so you bisect the stem). Then cut into 8-12 wedges, leaving a bit of stem with each wedge. This holds it together while baking, but otherwise isn’t important.
- Place on large baking sheet. Season and coat with oil.
- Roast at 425 degrees for 35-45 minutes, flipping half way through. It’s done when the cabbage is very easily pierced with a fork and lightly browned on the edges. Some of the outer leaves may dry out. Toss ’em if they burn.
Roasted purple cabbage makes a colorful addition to your main course and pairs especially well with BBQ, kind of like coleslaw.
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In the comments below, tell me about your favorite way to prepare cabbage. Or if you’re not a cabbage fan, tell me why! (I might have some ideas for you.)
Until next week,