Sunday, January 6, 2013

Simple & Delicious: Oven-Roasted Cabbage

Happy New Year, everyone!  Hope you had a wonderful holiday season!

Christmas is always a special time for our family, but after all the holiday treats (and food cheats) it's always a relief to get back to our normal routine afterwards.  Last night, we enjoyed some comfort food: oven-roasted chicken, and a very simple, yet delicious side of roasted cabbage.  This was so easy to put together, very budget-friendly, at less than a dollar for a whole head of cabbage, and an excellent way to get some more cruciferous vegetables in our diet, too.   You can easily add and roast extra heads; enough to feed a larger crowd.  It's also a convenient dish, that can roast right alongside with your main course that's already in the oven; a real time-saver.

Simple & Delicious Oven-Roasted Cabbage

Makes 6 servings


1 head cabbage, outer leaves removed
Extra virgin olive oil for drizzling
1/2 tsp sea salt
fresh ground black pepper


  1. Preheat oven to 325 degrees F.
  2. Halve cabbage head, and cut out stem.
  3. Cut halves into thirds.
  4. Arrange cabbage wedges in a parchment paper-lined baking dish.
  5. Drizzle cabbage with extra virgin olive oil, and sprinkle with sea salt and black pepper.
  6. Roast uncovered for about 25 minutes.
The cabbage came out really tender, juicy, and mild.  A great accompaniment to our chicken, and many more dishes to come!

Enjoy :)


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