Roasted Cabbage

Friday, December 30, 2011

I know a lot of you are trying to eat healthy after the holidays and as part of your New Year’s Resolutions.  I can warn you that this is the last healthy recipe of 2011 and that you should probably just ignore the blog for a week because I’m starting off the year with something that will derail that diet of yours before January 2nd is even done.

Now that all said, I really do love cabbage.  I don’t know why or how I came to love cabbage, but I really do love it.  Mom would always steam it and add butter and salt to it (never pepper, which hides the natural sweetness of the cabbage for some reason).  Steamed cabbage isn’t very pretty, though, so I’m willing to bet it won’t convert any non-cabbage eaters, whereas this recipe just might.  Roasted in olive oil and sprinkled with salt, I could barely wait for the cabbage to cool before I was picking the rounds up off the cookie sheet with my fingers and eating them as if they were some odd looking savory cookie.  With hardly any work involved, this is a great way to start off the new year with a healthy kick as a side dish or even just a delicious snack!

Roasted Cabbage

Adapted from Martha Stewart

  • 1 head of green cabbage
  • olive oil
  • sea salt
  1. Preheat oven to 400 degrees and brush a cookie sheet with olive oil (I pour a little in the pan then swirl it all over with a paper towel).
  2. Slice cabbage into thin slices, about 1/2″ - 3/4″ thick and arrange on oiled cookie sheet.
  3. Lightly drizzle more olive oil over cabbage slices and sprinkle with sea salt.
  4. Roast in oven for 30-40 minutes until the outside edges are starting to get toasty and crunchy and the inside is tender.
  5. Serve immediately and enjoy!


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