Here's another vegetable that comes to life deliciously in the oven. So simple a technique and such a tasty result! Like many of you, I'm sure, the primary ways I've eaten cabbage over the years have been in a coleslaw or in a stir-fry. Now, there is nothing wrong with either of these, but roasting cabbage is easy and the cabbage flavour is so much more unique and downright yummy! I did feature three recipes in the past that used cabbage, the cabbage rolls, the colcannon and this soup - but cabbage on it's own - this is new. What I did forget is that my husband was a bit 'cabbaged out' after those other recipes (I thought he was just tired of cabbage rolls!) so he didn't want any of the cabbage - deliciously roasted or not! Let's just say I ate a lot of cabbage, all by myself, in one sitting (half a head basically).
A friend mentioned this idea to me, and I referred to and adapted this recipe from Eat.Repeat (who had adapted it from Martha Stewart). Basically, you can't go wrong! I didn't have a lemon - and it was good anyway. I tried some of it with a bit of soy sauce. This was great - but it didn't need it. I would recommend removing the garlic early - mine over roasted as it wasn't wrapped - so I didn't really get the benefit of using it. Next time I would wrap it in foil and place in the oven with the cabbage - then it would be tender and so good with a bite of the cabbage! Or, you could quickly saute the chopped garlic in a saucepan with oil or even better to spread over the cabbage before serving - yum!
There isn't much more that needs to be said here - just try it!
- 1 head of cabbage, green and/or purple (about 3 lbs.)
- 2 tablespoons (30 ml) olive oil, approximately
- 2 garlic cloves, peeled and chop roughly
- sea salt, to taste
- pepper, to taste
- juice of half a lemon (optional)
Preheat oven to 450⁰ F (230⁰ C)
Remove any outer leaves that are damaged, bruised, dried out or otherwise not good enough. Slice the cabbage into large wedges, starting by slicing down lengthwise in half, then quarters. You can leave the core as it will hold the cabbage wedges together when roasting.
Place the wedges on a baking sheet and brush with the oil.
Sprinkle with salt and pepper. Add the chopped garlic - evenly dispersed across the baking sheet (or wrap in foil.
Bake for 25 to 30 minutes, flipping the wedges (carefully - I used tongs and a spatula) halfway through.
Squeeze lemon juice over the wedges (if using) before serving.