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!
Did this last night for dinner w/ the (non vegetarian addition of chorizo) and onion. Quarters are nice, but I was in a hurry so I just made thick slices all the way across the cabbage for big rounds down to the core, then chopped up the bits w/ the onion….cooked 425 and done in 20 min 🙂 YUM might even be more tempting to the wee ones as they caramelize more… I love cabbage:)
*anna
Hey now…. throw other stuff in there as well – brilliant! Meal in a pouch. Toss, bake and eat, right? Convenience without the chemicals! You are so smart 🙂
I wonder if it would soften enough in 30 minutes @ 450? I’m always looking for things that are really, really quick to do. And what about a few pine nuts thrown into the package too?
Another reader states she does 20 minutes at 400! She did mention that she thinks softer would be more appealing to kids, so I guess that means it wasn’t that soft at that time length – but 30 minutes at 400 might be enough! 450 might burn the bottom a bit, but I don’t know. Let us know! Pine nuts is a great idea as well 😉
Oh, my! I’m pinning this to my Recipe board for my Weekly Menu and putting cabbage on the list. This sounds so good! And easy. Plus I always have fun reading your posts. 🙂
I bet this will be a big hit this weekend for St. Patty’s Day!
Thanks for linking up to this week’s Catch a Glimpse party! I’ll be featuring this tomorrow. 🙂
We just love Roasted Cabbage, your recipe looks awesome! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
I don’t like cole slaw, EXCEPT the recipe my friend makes where he roasts or grills his cabbage then mixes a vinaigrette as the dressing instead of a mayo based one. Yum! Thanks for the reminder . . . . I want to try this!
Super de-duper excited to try this! I have not roasted cabbage before. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!
Thanks for the pin and for hosting the Gluten Free party! We appreciate your work and all of us trying to reduce or eliminate gluten appreciate the resources.
This looks great– what a new and different way to make cabbage! Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you share this week! 🙂
I love cabbage and often use it as a side with sunday roast. I do like it seasoned though and do so with cumin seeds.That combination roasted im keen to try (: yum
I may have to try this! I’ve never really played with cabbage but I did have some in a dish once and enjoyed it. Thank you for posting! It reminds me also that you can roast lots of different vegetables with the same oil and S&P.
This one really is good and the magic of a little oil S&P definitely is transformative. I’m only a recent cabbage convert myself. Thanks for stopping by Nicole!
I recently made roasted cabbage for the first time and my husband LOVED it! Thanks for the reminder, I’ll have to make it again and try your method. It looks delicious!
We’ve done this on the grill with olive oil, salt & pepper and Moroccan preserved lemon slices. They were fantastic. I did one on the grill and it picked up the smoke flavor. The other slices were wrapped in foil and stayed moister.
Never thought about roasting cabbage or Brussels – we boil both of those here in the UK. Roasted cabbage looks pretty good, but roasted Brussels sound amazing! Please can you give me instructions as to how you roast ’em? Thanks 😀
Hi Zoie! I roast my brussels by cutting the tough little end off – cutting them in half and then shaking them up with a little oil, salt, pepper and roast them on a baking sheet at about 375 for about 30 – 60 minutes depending on how big the sprouts are and how tender you like them. I have never cared for Brussel Sprouts before cooking them this way. Let us know how you like them!
Found this over at Melt In Your Mouth Monday and cannot wait to try it! I love cabbage and roasted veggies but for some reason I’ve never done it before.
We have been harvesting lot’s of great cabbage from our garden and this will be a great recipe to try. Thank you so much for sharing with Full Plate Thursday and hope you are having a great week.
Come Back Soon!
Miz Helen
Wonder how it’d be grilled?
I think it would be awesome grilled! Maybe with some pineapple?
Did this last night for dinner w/ the (non vegetarian addition of chorizo) and onion. Quarters are nice, but I was in a hurry so I just made thick slices all the way across the cabbage for big rounds down to the core, then chopped up the bits w/ the onion….cooked 425 and done in 20 min 🙂 YUM might even be more tempting to the wee ones as they caramelize more… I love cabbage:)
*anna
Hey now…. throw other stuff in there as well – brilliant! Meal in a pouch. Toss, bake and eat, right? Convenience without the chemicals! You are so smart 🙂
Looks great:) I love just about anything roasted:)
Me too! So easy and brings out so much flavor. Thanks for stopping by!
Thanks for this recipe. We’ve been growing cabbage and I’m happy to have a new way to prepare it!
You are very welcome! I have not had much luck growing cabbage in the past – but you inspire me to try again 😉
Nice! I had not thought of roasting cabbage before. Thanks!
I hadn’t either… Honestly I’ve not been a big fan of cooked cabbage outside of Asian food, so I was delighted to find that I like this!
I wonder if it would soften enough in 30 minutes @ 450? I’m always looking for things that are really, really quick to do. And what about a few pine nuts thrown into the package too?
Another reader states she does 20 minutes at 400! She did mention that she thinks softer would be more appealing to kids, so I guess that means it wasn’t that soft at that time length – but 30 minutes at 400 might be enough! 450 might burn the bottom a bit, but I don’t know. Let us know! Pine nuts is a great idea as well 😉
Oh, my! I’m pinning this to my Recipe board for my Weekly Menu and putting cabbage on the list. This sounds so good! And easy. Plus I always have fun reading your posts. 🙂
Thanks Barb! So glad you enjoy reading our posts. I amuse myself and it’s nice to know that sometimes I amuse someone else as well 😉
Thanks Barb! So glad you enjoy reading our posts. I amuse myself and it’s nice to know that sometimes I amuse someone else as well 😉
This looks pretty amazing! Definitely putting it on the menu. I’m sure hubby would enjoy a change from my usual stir-fried cabbage. 🙂
And you gotta love the 3 slice approach 😉 Please let us know if you spice or sauce differently so we can all try it. Thanks for stopping by Elise!
And you gotta love the 3 slice approach 😉 Please let us know if you spice or sauce differently so we can all try it. Thanks for stopping by Elise!
I bet this will be a big hit this weekend for St. Patty’s Day!
Thanks for linking up to this week’s Catch a Glimpse party! I’ll be featuring this tomorrow. 🙂
Sorry I missed your comment for so long. Thanks for the feature! I hope lots of folks enjoyed their cabbage on Sunday 🙂
I am on Atkins and this would be a great change for me! Why haven’t I thought of it???? Thanks!
Hi Marion! Missed this comment before – hope you liked the cabbage and thanks for stopping by!
I am ne to razosting cabbage, I grilled it before in a grill pan with sunflower oil on it & marinated it later one!
That sounds like a great method as well Sophie!
I want to try this without the foil to see if it gets a bit more brown and crusty like my roasted brussels sprouts do. Great idea! 🙂
Yes! That is quite possible – let me know what happens!
That sounds so delicious! Making it tonight 🙂
Hope you liked it Ajaire!
Sounds good! I’ve never tried it. I hope you visit my blog sometime- http://atozebracelebrations.com/2013/03/link-party-every-tuesday.html
Nancy
Let us know if you like it and I’d be delighted to visit your blog.
We just love Roasted Cabbage, your recipe looks awesome! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
I don’t like cole slaw, EXCEPT the recipe my friend makes where he roasts or grills his cabbage then mixes a vinaigrette as the dressing instead of a mayo based one. Yum! Thanks for the reminder . . . . I want to try this!
I think you should share that one – sounds delicious!
Always wanted to try this, and I think you just convinced me to do just that 🙂
I hope you enjoy it!
I love cooked cabbage and this sounds really good. Easy is always good too 🙂
I am with you on that one… Best combo – easy and delicious.
Stopping by from Simple Suppers.
I like cabbage but always lean towards the same thing–smothered w/ bacon & onion. Thanks for another option!
Now I’m going to add onions next time… that’s a great idea!
Mmmm, I bet roast cabbage tastes wonderful!! Thank you for sharing on Simple Supper Tuesday!
Thank you for hosting Cindy!
Mmm, I’m going to give this one a try. Pinning for future reference. ~di
Thanks for the pin – let us know how you like it!
This sounds good. I do like boiled cabbage. Thanks for linking-up at A Humble Bumble each week! 🙂
Thank you being a Humble Bumble! The world needs more Humble Bumbles 😉
Super de-duper excited to try this! I have not roasted cabbage before. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com
Thanks for the pin and for hosting the Gluten Free party! We appreciate your work and all of us trying to reduce or eliminate gluten appreciate the resources.
This looks SO yummy! We have leftover cabbage from St. Patrick’s day and I will be trying this!
Excellent! Hope you enjoy it.
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Looks yummy!
Thanks for sharing this on Wildcrafting Wednesday! I hope you will join us again this week at:
http://www.theselfsufficienthomeacre.com/2013/03/wildcrafting-wednesday-13.html
I’d also like to invite you to join The Creative HomeAcre Hop today 🙂
http://www.theselfsufficienthomeacre.com/2013/03/the-creative-homeacre-hop-8.html
Thanks Lisa!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
This looks great– what a new and different way to make cabbage! Thanks for linking up with “Try a New Recipe Tuesday.” I look forward to seeing what you share this week! 🙂
Thank you for hosting Lisa! We love a good party 😉
I love cabbage and often use it as a side with sunday roast. I do like it seasoned though and do so with cumin seeds.That combination roasted im keen to try (: yum
Cumin seeds is a great idea – I love them in so many other dishes. Thanks for sharing!
I may have to try this! I’ve never really played with cabbage but I did have some in a dish once and enjoyed it. Thank you for posting! It reminds me also that you can roast lots of different vegetables with the same oil and S&P.
Blessings,
Nicole @ WKH
Thanks for stopping by Nicole. Roasting vegetables opens up a whole new world of things to love, doesn’t it?
This one really is good and the magic of a little oil S&P definitely is transformative. I’m only a recent cabbage convert myself. Thanks for stopping by Nicole!
It sounds so great. I have always been very fond of cabbage, raw, cooked and roasted – I will try your version with some shredded nutmeg.
Elsebeth
Nutmeg is a great idea Elsebeth. I’m going to try that myself! Thanks for stopping by.
I recently made roasted cabbage for the first time and my husband LOVED it! Thanks for the reminder, I’ll have to make it again and try your method. It looks delicious!
You are welcome Jen! It really makes cabbage much more appealing, doesn’t it? Thanks for stopping by!
We’ve done this on the grill with olive oil, salt & pepper and Moroccan preserved lemon slices. They were fantastic. I did one on the grill and it picked up the smoke flavor. The other slices were wrapped in foil and stayed moister.
Thanks for sharing this version- sounds really good!
Never thought about roasting cabbage or Brussels – we boil both of those here in the UK. Roasted cabbage looks pretty good, but roasted Brussels sound amazing! Please can you give me instructions as to how you roast ’em? Thanks 😀
Hi Zoie! I roast my brussels by cutting the tough little end off – cutting them in half and then shaking them up with a little oil, salt, pepper and roast them on a baking sheet at about 375 for about 30 – 60 minutes depending on how big the sprouts are and how tender you like them. I have never cared for Brussel Sprouts before cooking them this way. Let us know how you like them!
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When we grill, I chop a cabbage head up coursely, add spices, and atablespoon of bacon grease. Wrap up in tin foil and cook aroung 30 minutes. YUM.
Thanks for sharing!
I love roasting vegetables but I have never roasted cabbage before, Yum!
I have a head of cabbage that I wasn’t sure what to do with…now I can make this. Thanks for sharing.
We were pleased with the results! I hope you like it too!
I’ve never thought of roasting cabbage before. I have some in my fridge that need using up, so I’m going to give this a try tomorrow
Natasha @ Serenity You
Let us know how you like it Natasha!
Found this over at Melt In Your Mouth Monday and cannot wait to try it! I love cabbage and roasted veggies but for some reason I’ve never done it before.
It’s yummy and easy – my favorite combo! Thanks for stopping by 🙂
We have been harvesting lot’s of great cabbage from our garden and this will be a great recipe to try. Thank you so much for sharing with Full Plate Thursday and hope you are having a great week.
Come Back Soon!
Miz Helen
I’m totally trying this on Monday! Thank you for sharing with the Clever Chicks Blog Hop!
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
Thanks for hosting and enjoy!
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I never thought to roast cabbage! Great idea. I love the caramelized bits, too.
They are the best 🙂 Thanks for stopping by!
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We love Roasted Cabbage this looks delicious! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
Miz Helen