Wednesday, May 2, 2012

Roasted Cabbage

Throughout the year, my bountiful basket comes with a lot of cabbage. I try and go through it as quickly as I can, but I can only make so many cabbage salads and cabbage slaw's before I get bored. I decided to make it as a plain old vegetable side dish. I chopped it up in large chunks and left the core to hold it together. I put it on a baking dish and roasted it until it was just barely crispy. It was delicious! Even my husband loved it. I will definitely be making more with my plentiful cabbage heads in my baskets this year.

Roasted Cabbage


1 head cabbage
Olive oil
Kosher salt
Garlic powder

1. Pre-heat oven to 400 degrees.
2. Chop up the cabbage in large chunks. Make sure to leave the core so the cabbage doesn't fall apart.
3. Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder to taste. Toss to coat.
4. Arrange cabbage on a baking sheet and roast until the edges are just crispy, roughly 20 or so minutes. Just keep checking on it.
Serve warm!


  1. I nominated you for a Liebster award!

  2. Have you ever fried cabbage? You cut it up in bite size chunks, add oil to skillet, cabbage, sprinkle with sat and pepper, and about 1-2 T. sugar, Put a lid on it and cook it down a bit. Then take lid off and let it caramelize. We love it!


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