If a sweet caramelized onion + a perfectly crunchy, roasted brussel sprout had a baby, this is what it would taste like.
If that sounds like the best thing ever, you need to make this recipe ASAP.
If it sounds like punishment, today is not your kind of post. But then again, this wouldn’t be your kind of blog, now would it?
So, let’s say you’ve never bought a cabbage to call your own.
That would include most people. (Me, too. Until this last year.)
It’s not the sexiest thing on the produce stand, until you know how to make it right.
Or, until you know how magical these little veggies actually are.
Cabbage, for example:
>> contains high amounts of antioxidants that detoxify your liver and neutralize free radicals [the scary things that float around in your body that cause inflammation and a slew of diseases]
>> has great anti-aging properties for your skin [high amounts of vitamin a]
>> can help you build and maintain bone density [high amounts of vitamin k]
>> can help boost your immune system function [high amounts of vitamin c]
Oven Caramelized Cabbage
Makes 6 servings
1 head green cabbage (smaller ones will yield faster cooking times)
drizzle of olive oil
sea salt + pepper to taste
Directions
Line a baking sheet (or two) with parchment paper and preheat oven to 375. Slice cabbage in 1/4 inch thick slices and lay each on the baking sheet. Drizzle with olive oil and rub in gently with your hands- flipping to cover both sides.
Sprinkle with sea salt and pepper and roast until they start to brown and caramelize, approximately 20 minutes. If a few of the outer pieces come lose and cook faster, just remove them from the oven. Flip each cabbage piece and continue cooking for another 10-15 minutes until they are evenly browned.
If desired, add any other spices or dressing as a marinade. Italian herbs, oregano, balsamic vinegar or additions like sausage, mushrooms, shallots or onions would pair beautifully here too.
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If you make this recipe, let me know in the comments below.
what’s the rule on heating up olive oil… I have read that if it’s too hot it turns to “bad” fat… what’s your take on this?
Thanks : )
Great question! Yes, it’s the most ideal to use grass fed butter or coconut oil because they are more stable at high heats. Frying, for example. Roasting like this isn’t as hot, and from a practical (lazy) standpoint, it’s much easier to do olive oil. Both are great!
I’ve made my hubby a cabbage eater with this one.
Just made two batches for lunches this week. Delicious!