Wednesday, October 10, 2012

Roasted Cabbage

Is everyone still playing along with Pinterest?  I know I am!  I saw roasted cabbage go by recently and since I have a surplus of cabbage, I decided to give it a try.

I think this might be my favorite way to eat cabbage!  I was really surprised how good it was.  The intense flavor of the cabbage diminishes and picks up a roasted sweetness.  If you prefer, pass a bottle of vinegar to sprinkle onto the cabbage, they go great together.  I thought it was great without it, but either way you should definitely try this recipe!
I've got a few more cabbage recipes up my sleeve so stay tuned!

Roasted Cabbage
Adapted from Everyday Food, April 2010
Yield: 6-8 servings
2 Tbsp olive oil, divided
1 head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 tsp caraway or fennel seeds (optional)

Preheat oven to 400 F. Brush a rimmed baking sheet with one tablespoon of the olive oil. (My cabbage was large so I needed two baking sheets and a little more oil). Place cabbage in a single layer and brush with the remaining oil. Season with salt and pepper and sprinkle with caraway or fennel seeds (if using). Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

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  1. I'm usually "meh" at best about cabbage. But THIS! This was stunningly delicious! Definitely a keeper.

  2. Love the idea of fennel seeds! Can't wait to see what else you have up your sleeves - I'm sick of trying to find ways to eat this stuff. Seems like we get a head every week!

  3. Just got some cabbage in our CSA- I will try your recipe. Ive done it before with honey and mustard. delish!

    1. All summer we've been rolling in cabbage from our CSA. I'll have to try the honey and mustard, that sounds great!