Roasted Cabbage

I have to thank Martha for opening my eyes to cabbage. She first got me on the cabbage train last year when I made her stuffed cabbage and fell in love with it. Cabbage is not stinky, strong-flavored or nasty. It is sweet and delicate. So I was in when I saw roast cabbage in Everyday Food. This is incredibly easy. Just slice some rounds of cabbage (1/2 inch thick) and put on a baking sheet. Brush with oil and salt and pepper them. Martha says to bake at 400 for 40-45 minutes. I pulled mine out at about 30 minutes because it was burning. Next time I might roast at a lower temp for longer. I used savoy cabbage which I prefer to regular. The cabbage turned out tender and sweet and even the kids tasted it and did not reject it.

Bookmark and Share

17 Responses to Roasted Cabbage

  1. I’ve always wanted to try this as I see it often in my vintage cookbook collection. What did you serve with it? This might be good with a London Broil steak?

  2. Kerry says:

    roasted brussels sprouts are a favorite here, but I’ve not thought of roasting cabbage. thanks for the idea.

  3. marthaandme says:

    We don’t eat a lot of red meat, so I’ve served it with chicken mostly. It works with many different preparations.

  4. Alene says:

    Wow! I love cabbage, although my husband is not a fan. He only eats it if it’s stuffed w/ something – which is a lot of work. He might actually like this prep. I’ve never thought of it before. Thanks! I do shred brussel sprouts in the Cuisinart and roast them w/ olive oil, salt, pepper, and some Parmesan cheese at the end. That is delicious!

  5. marthaandme says:

    I’ve never shredded Brussels sprouts – thanks for that idea!

  6. Alexandra says:

    I haven’t shredded Brussels sprouts either, and they are one of my favorite veggies, so I will have to try. As for the cabbage, I just wanted to suggest using organic cabbage. I have noticed a real difference in taste – much sweeter!

  7. marthaandme says:

    Thank you – good point. I haven’t been able to find that locally, but hope to once the farmers’ markets are open here again.

  8. Babette says:

    We LOVE cabbage…have you seen my blog post about creamed cabbage? My daughter asks for it a LOT.

    As for sprouts, I thought I loved them, and I DO love MY roasted brussels sprouts, but then my mom served them steamed, and I quickly helped myself, but had to spit it out..that’s a bitter cabbage when steamed, that little bitty sprout!

    Stick to roasted or creamed, which finds all that hidden sweetness.

  9. marthaandme says:

    I love my b sprouts roasted too, but grew up eating them boiled and don’t really mind them too much that way. I will go look for your creamed cabbage recipe. I never thought of trying that!

  10. Sheryl says:

    I roast cabbage, but not like this. I’ll have to try it. And please, if you figure out just how to shred brussel sprouts, please share. I tried it in the food processor and they turned almost to dust.

  11. I’m more of a fan of big cabbage than b sprouts, but those pretty much have to be roasted or they creep me out.

  12. Alisa Bowman says:

    I had no idea that cabbage could be roasted. I tend to serve the same veggies over and over and have really been in a rut. Thanks for this idea!

  13. I love cabbage and this looks awesome!

  14. Never thought about roast cabbage either although I love to roast veggies. Had a great recipe that roasted brussel sprouts with a little salt and pepper and a balsamic glaze. Delicious!

  15. marthaandme says:

    I roast Brussels sprouts that way also – it really brings out the sweetness in them.

  16. Lesley C says:

    Just FYI – on Martha’s website, she calls for 1 inch thick rounds cooked for 40-45 minutes. If you cut yours half inch thick, 30 minutes was probably all it needed.

    We LOVE roasted Brussels Sprouts. Recently tried roasting Cauliflower, too. It was YUMMY!

  17. Mandee says:

    We love brussels sprouts, but we’ve never tried roasted cabbage before! I find the frozen brussels I can only eat if they are very roasted…fresh ones are sooo wonderful steamed!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: