Saturday, March 15, 2014

Roasted Cabbage


I have to admit that cabbage has never been one of my top ten favorite vegetables. Until now. Until roasted cabbage. I've cranked up the oven to 450 degrees and roasted lots of other vegetables from butternut squash to zucchini, but never thought to roast cabbage. But with St. Patrick's Day right around the corner, I picked up a head of savoy cabbage at the market and had to figure out what to do with it.
Well, why not try roasting, I thought? I cut the cabbage into 1/2 inch thick slices and swiped them with olive oil, and a sprinkling of ground black pepper and a blend of home-made herbed salt. 
If you don't have herbed salt, use kosher salt and your favorite mix of dried herbs - anything from sage to rosemary to thyme.
Place in a 450 degree oven for 10 minutes, then carefully flip them over and swish with more olive oil, herbed salt and pepper and roast for another ten minutes. Those crispy bits around the edges are hard to resist.  If the pieces seem a little too hard near the core, lower the temperature and leave them in the oven a little longer. 
I served these with baked ham, but for those of you with a leprechaun on your shoulder, don't forget the corned beef. Happy St. Patrick's Day.

Roasted Cabbage
printable recipe here

1 cabbage (I used savoy cabbage but the other kind works too)
olive oil
herbed salt
pepper

Cut the cabbage in 1/2 inch slices
Place on a cookie sheet and brush olive oil over the slices, then sprinkle with herbed salt and ground black pepper.
Roast at 450 degrees for 10 to 12 minutes, then flip over and repeat with more olive oil, salt and pepper on the other side and roast another 10 to 12 minutes.

If the parts near the core are still not cooked sufficiently, lower the heat to 350 degrees and leave in the oven a little longer.

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15 comments:

AdriBarr said...

OK. This notion is brand new to me, but as you said why not? Other veggies are great roasted - esp. cabbage relatives like brussels sprouts. I bet it is great. And I must pass this one on to my sister, who adores cabbage. I love it when you get inventive and adventuresome in the kitchen!

Stacey Snacks said...

I roast everything, so why not cabbage? Looks excellent!

Chiara Giglio said...

che buona idea mangiarlo così, grazie Linda !

Roz Corieri Paige said...

We love fresh cabbage plucked from the garden during summer. Since we love our veggies roasted now due to the enhanced flavor, you've just given e a great idea to prepare cabbage! Simplicity is so often the best! Perfect for St. Patrick's Day, Linda!

Evelyn Graham said...

I have a friend in Florida, Danny Abbruzzee. This is such an unusual name I wondered if by some chance you could be kin.

Love your cabbage recipe. Will try it tomorrow!

Bites from life with the barking lot said...

What a great idea. I never really liked cabbage until it came out of my garden. Oh my...what a difference! I can't wait to try this.

Hazel - Chicken in a Cherry Sauce said...

I once did some sketching of the inside of a cabbage. The lines are sooo beautiful! Even more beautiful after roasting :)

Rosa's Yummy Yums said...

Mouthwatering! I love that dish. Roasted cabbages taste oh so good.

Cheers,

Rosa

Anonymous said...

Ham is more traditional than corned beef. Corned beef is more English.

Pat @ Mille Fiori Favoriti said...

I love all roasted veggies, Linda! This looks amazing.

Frank Fariello said...

Interesting! Kinda like taking roasted brussel sprouts and exploding them... ! I actually like cabbage, but this does sound like a particularly nice way to enjoy them. And they're substantial enough that you can make a vegetarian second course out of them, too.

Proud Italian Cook said...

Aren't roasted veggies the best? I'm with you with the savoy cabbage, love the way it tastes and looks. Happy St. Patty's Day Linda!
P.S. I meant to tell you your Miami sketch was awesome, you're so talented!

Gracie said...

I'm always in the look out for new ways to eat veggies, this sounds so good I must try it! Thanks.

Claudia said...

So simple, so good. Proof positive that you can enhance all vegetables!

SavoringTime in the Kitchen said...

What a delicious idea, Linda! I have some savoy cabbage left from my Colcannon soup. I'll give this a try!