I’m getting a post together about my trip and some thoughts I’ve had lately. Yes, thoughts that don’t have to do with food. I do have those occasionally. So, instead, we’re going to talk about roasted cabbage! Get excited!
Ah, cabbage. Cabbage makes me think of Russia (Borscht & cabbage rolls), tacos, and shredded BBQ sandwiches. And breakfast. I’ve told you many, many times how much I love Southwest Cabbage Slaw. We always put it on our tacos and when we have leftovers, it goes on my eggs in the morning. Not as weird as it seems. I promise.
Besides turning into slaw, cabbage (and others in the family: bok choi & Brussels sprouts) can be added to soups, hashes, stir-frys, and salads. The recipes below are my favorite uses for them. Plus I added a new one for you.
Have you ever had roasted cabbage??
*eye rolls abound on the other side of my screen*
Humor me, please?
Here’s a cheap, easy peasant-type dish with just a few ingredients. It reminds me of the Crispy Roasted Brussels Sprouts recipe I posted a while back. I never thought I’d ever want to have a half a head of cabbage for lunch, but this recipe convinced me!
Using ghee makes this recipes AH-mazing. Ghee tends to be rather pricey, and luckily it’s easy to make your own! Check out my tutorial — How To Make Ghee.
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 1 medium head of cabbage
- 2 Tablespoons heat-safe cooking oil like avocado or coconut
- 1/4 teaspoons sea salt
- A few cranks of freshly ground black pepper
- 1 recipe Dill Pesto
- Preheat oven to high broil. Or just "broil" if your oven doesn't have the high/low option.
- Cut the cabbage head in half, cutting through the center of the core. Remove the outer leaves and any leaves that are wilted or browned.
- Remove the core making angled cuts with a sharp knife (see image in post for reference). Place each cabbage half on a flat surface, core-side down and slice into three 1-inch pieces, roughly.
- Arrange the large cabbage slices on a large rimmed baking sheet. Sprinkle with salt and pepper and drizzle with the oil.
- Broil on a center rack in the oven for 12-15 minutes or until the edges of the cabbage slices turn dark golden brown.
- Remove from the oven and serve with a smear of Dill Pesto.
Use any kind of pesto you like here! I included recipes for dairy-free basil pesto and cilantro pesto in the recipe post. You could also sprinkle on some sharp, crumbly cheese, or drizzle with balsamic vinegar or glaze.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 143Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 132mgCarbohydrates 11gFiber 4gSugar 6gProtein 1g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.