Veggie Basics: Roasted Cabbage? Yes, Please!

Brussels sprouts are so cute.  Their big ugly cousin, the cabbage is usually shredded, embedded and outside of coleslaw, dreaded by most children.  While I can’t say that this latest endeavor with cabbage won my son’s heart, he would eat it.  For me it was an addition to Little Sis’ journey to simplify vegetable preparation.  It doesn’t get much easier than this folks and the result was very tasty with lots of room for you to adapt to your family’s taste.

If you can roast Brussel’s sprouts, then why not cabbage?  Maybe other people already are, but this was new to me.  An acquaintance wishing to remain anonymous suggested this idea and I eagerly tried it as the store is full of cabbages for St. Patty’s Day right now.

3 Slice Roast Cabbage.

Yup, you heard me – 3 slices.

One slice to cut the head in half and then 2 more to bring you to 4 pieces.  Ain’t math grand?  I love it that 3 slices makes 4 pieces.

Thar she blows!  One globe reduced to 4 quarters – so sorry for the blow to unification.  The separation only gets worse.

   Brush each quarter with oil of choice – I used olive, salt and pepper.  Here is your first opportunity for variation.  If you don’t use much oil, or you would like to experiment with flavor, why not use sesame oil and a little soy sauce… or just a little soy sauce, or balsamic vinegar, or a little veggie broth, or some other sauce that you like.  You could add herbs.  Marjoram comes to mind… and of course oregano is always tasty on roasted vegetables.  Roasted cabbage is a touch sweet, and I though it was delicious with just oil, salt and vinegar, but variety is the spice and the basis of food blogging, right?

After you’ve brushed, sprinkled or dumped, wrap each quarter in aluminum foil and place on a baking sheet.

Bake at 375 – 400 degrees for 45 minutes to an hour and test for tenderness.  Would be nice if a simple fork or knife prick could detect human tenderness…. Alas that test takes a bit longer.   Tender!

And tasty as well.

It is at this point that you have your second opportunity to individualize.  Give it a first bite and then add if you like.  I am going to try it with Raw Pad Thai sauce, and then perhaps with Little Sis’ Basil Avocado Cream, the Easiest Tomato Sauce Ever would be quite tasty, and, well… Easy!  Whatever sounds good – and if you adapt at this stage you can offer different sauces to different family members.  I only smile when my son puts ketchup on broccoli because I buy ketchup that is not so crappy and…. he is eating broccoli!  I would smile to see him put ketchup on roasted cabbage as well.

That’s a lot of cabbage and I ate the whole thing.  The best part was the bottom that got a little carmelized.

Enjoy and please share your own sauces for veggies, roasted or otherwise!

This post was shared on Wildcrafting Wednesday.

This post was featured at: