Roasted Cabbage

Roasted Cabbage

Boiled vegetables are my least favorite way to enjoy them. I don’t love the way they taste and the process of boiling reduces the amount of vitamins in the vegetable because some nutrients are water soluble and dissolve into the water.  However, every year for nostalgia I still boil my potatoes and cabbage to accompany my corned beef—until I found this cabbage recipe.  Cabbage has a long list of health benefits – its vitamin rich, containing Vitamins A, C and K and also has the ability to lower cholesterol, so I was happy to find a recipe where I could enjoy more of the benefits from cabbage. This recipe is just as easy as boiling but does a better job bringing out the flavor of the cabbage and the caraway seeds are a perfect complement. 

Yesterday I posted the easy homemade corned beef. There are two more days of yummy St Patrick’s Day recipes coming your way. If you already have not done so please sign up to subscribe via email in the right hand column and/or follow us on Facebook/Pinterest/Twitter.

Doesn’t this look like a great trio for dinner? Give it a try this year!

Corned Beef

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Roasted Cabbage
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds
Instructions
  1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

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8 thoughts on “Roasted Cabbage

  1. I made this a couple of nights ago (with fennel seeds instead of caraway) and I couldn’t believe how delicious it was! It’s like junk food… that’s good for you!

  2. We love this recipe but I add 2 tablespoons of lemon juice to olive oil and and dried rosemary. Rosemary is our favorite spice on roasted onions also

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