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.

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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!

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