Roasted Cabbage Slices | Finding Time for Cooking

I love certain veggies. Capital-L LOVE. The two probably at the top of my list are brussel sprouts and kale, I go through a pound or two of kale every week. But cabbage? Not so much.

Don’t get me wrong, cabbage is great in certain things—cole slaw, fish tacos, German food, Irish hand pies. But as a standalone vegetable it leaves much to be desired, to my way of thinking.

BUT…a couple weeks ago I signed up with this great CSA (Community Supported Agriculture) in the Southeast called Moores Farm & Friends. I love them because you choose whether to order each week and just pay when you order, not a multi-month commitment. They’ve been awesome so far, and I got my first box of farm-fresh fruits & veggies last week.

So beautiful. I got kale, butter lettuce, English peas in the pod, grape tomatoes, oranges…and a head of cabbage. I’m one person, a head of cabbage is A LOT for me to eat before it goes bad. But then I thought about my love of roasted brussel sprouts, and how brussel sprouts are really just tiny cabbages anyway (at least in my head). So I thought, I wonder how roasted cabbage slices would taste?

roasted cabbage — Simple as any other roasted vegetable

The answer? Not bad. Pretty good in fact. Not I’m not saying I’ll be dropping all my other favorite roasted veggies in favor of a giant head o’cabbage, but it’s nice to know this works in a pinch when you have lots of leftover cabbage to use up.

All I did was put the cabbage with the knobby thing facing down, cut slices (vertically) about an inch thick. Side note, I have no actual idea what an inch looks like, so do whatever you think is best and err on the side of thin. Preheat the oven to about 425. Brush both sides of the cabbage with olive oil & place on a baking sheet (I always use aluminum foil to keep from having a messy clean-up). Sprinkle with fresh ground salt, pepper, and I usually toss the tiniest bit of garlic powder on it. Then bake until you think it’s done—mine took about 15 minutes. A little extra salt & pepper on the freshly-roasted veggies when they come out of the oven never goes amiss 🙂

Not quite as flavorful as a brussel sprout, but had a nice balance between crunch and soft, with a little sweetness (which went nice with the garlic powder). And cabbage is an awesome superfood that also makes your colon ecstatic, so give it a try and let me know how yours turns out (and any other spices, etc. you recommend)!