I GIVE YOU THE CABBAGE...
It looks like a big green moon, doesn't it?
Okay, so the Artemis II lunar flyby mission may have influenced my judgement, but this photo does make this dense, leafy, highly nutritious vegetable appear as a celestial body. See the solar warmth on the left and the chilly dark side on the right?
As the subject of a photo, it seems to have its own atmosphere. As the basis for a recipe, it's a smart choice. Cabbage is low in calories, high in fiber, and offers plenty of other health benefits. As for what to do with it...
Today I'm sharing an insanely easy way to enjoy it. So, if you find yourself alone in the kitchen with a cabbage, consider this recipe for a quick, healthy, out-of-this-world snack or side dish...
☕ A Recipe Note from Cleo
This is a beautifully simple (and delicious) way to prepare a head of cabbage. The cabbage wedges are roasted in high heat with olive oil. While the outside edges char, the insides become tender and buttery. The first time you make it, I suggest that you use nothing more than a bit of salt so you can really taste the buttery sweetness of those interior wedge leaves.
More seasonings can be added to your liking: e.g., dried garlic and onion flakes, rosemary, dill, caraway seeds, cracked black pepper, red pepper flakes, etc. Just go lightly on the seasonings because the roasted cabbage taste is so delicate.
I think a squeeze of lemon before serving is a very nice finish. If you're not a lemon fan, try a drizzle of olive oil or (if you're not a vegan) a bit of grass-fed butter and...
Eat in good health!
~ Cleo
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Ingredients:
Head of green cabbage
Olive oil
Head of green cabbage
Olive oil
Salt (sea salt will give you nice flavor)
(Optional) Your favorite seasoning mix (suggestions in directions)
(Optional) Your favorite seasoning mix (suggestions in directions)
Directions:
Step One - The trick to slicing: As you see in my photos, you'll need to slice up the cabbage, but there's a trick to it. You want most of your slices to include the core. The core will help keep the cabbage wedges together in the cooking. I've roasted cabbages in thick, flat slices and also in wedges, and I prefer the wedges. You can experiment with what you like best.
Step Two - Prep with olive oil and very light seasoning: Preheat your oven to 400-degrees Fahrenheit. Generously grease a heavy half-sheet pan with olive oil. Place the slices on the pan. Use a brush to coat the tops with more olive oil. Sprinkle with salt. If you use pepper or any other seasoning (e.g., dried garlic and onion flakes, caraway seeds, rosemary, dill, cracked black pepper, red pepper flakes, etc.), do so lightly. When roasted, the cabbage has a delicate, buttery flavor and too much seasoning can overpower it.
Step Three - Roast in your preheated 400-degree F. oven for 30 to 45 minutes (final time will depend on your oven and pan). FLIP the cabbage slices halfway through cooking. I use two forks or a spatula & fork to do this. (Yes, the cabbage wedges will attempt to fall apart on you, but using two fork and a bit of care, you can keep them together.) Your roasted cabbage wedges are done when you see the edges char (turn brownish), as in my photos.
Step One - The trick to slicing: As you see in my photos, you'll need to slice up the cabbage, but there's a trick to it. You want most of your slices to include the core. The core will help keep the cabbage wedges together in the cooking. I've roasted cabbages in thick, flat slices and also in wedges, and I prefer the wedges. You can experiment with what you like best.
Step Two - Prep with olive oil and very light seasoning: Preheat your oven to 400-degrees Fahrenheit. Generously grease a heavy half-sheet pan with olive oil. Place the slices on the pan. Use a brush to coat the tops with more olive oil. Sprinkle with salt. If you use pepper or any other seasoning (e.g., dried garlic and onion flakes, caraway seeds, rosemary, dill, cracked black pepper, red pepper flakes, etc.), do so lightly. When roasted, the cabbage has a delicate, buttery flavor and too much seasoning can overpower it.
Step Three - Roast in your preheated 400-degree F. oven for 30 to 45 minutes (final time will depend on your oven and pan). FLIP the cabbage slices halfway through cooking. I use two forks or a spatula & fork to do this. (Yes, the cabbage wedges will attempt to fall apart on you, but using two fork and a bit of care, you can keep them together.) Your roasted cabbage wedges are done when you see the edges char (turn brownish), as in my photos.
Serve with a lemon wedge for a fresh squeeze of bright flavor over the finished veg (or try a drizzle of olive oil or bit of butter) and enjoy!
Eat (and read) with joy!