Dill Roasted Cabbage
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.
Dill Roasted Cabbage
Ingredients
- 1 small head of cabbage, cored and sliced into 1/2-inch strips
- 1/4 cup melted ghee
- generous pinch of salt and pepper
- 1/4 cup chopped fresh dill
Instructions
- Preheat oven to 425 degrees F.
- Place sliced cabbage in a large bowl. Drizzle with melted butter and toss to coat evenly.
- Arrange cabbage evenly on a large, rimmed (greased) baking sheet or roasting pan. Roast for 20-25 minutes or until golden brown in spots, tossing the cabbage with tongs once or twice during roasting.
- Place in a serving bowl. Mix in the fresh dill and season with salt and pepper to taste.
I love roasted cabbage, although I've only done it with olive oil. And never thought of using dill, great idea!
I think I'm going to have to try that spicy sausage and sweet potato hash over polenta. It sounds divine.
How funny that you post this today–I'm eating black eyed pea, cabbage and potato hash for breakfast! Cabbage for breakfast! Yipee :)
Kalyn – The dill was so great! I think that was the first time I'd used melted butter when roasting vegetables. I usually use olive or grapeseed oil. Have to admit… I did like the butter. (Naturally :))
Lauren – When I saw "Gordon" leave a comment, I thought, "wow, he reads my blog?" Then I realized it was you :)
Christina – I love it! I always forget about black eyed peas… do you buy them frozen?
Um, this looks delicious. I love cabbage too, must have been all that eating it in Russia… glad you are back, I had food cravings I didn't know what to do with while you were away. :)
I am actually SUPER excited about this. Cause I like cabbage but…I never know what to do with it. You ROCK.
My husband loves Russia and borscht but I haven't been brave enough to try it…but I want to try your recipe for it soon! :)
You know, we ate a LOT of cabbage growing up and I loathed it! Oddly enough it is one of my absolute fav veggies now. I can't wait to try your recipe out, I'm sure it will be fantastical! ;)
Cabbage done right is a thing of beauty – and yours is done right! I LOVE that you provided other recipes, too! I look forward to your non-food post…
Erika – We really are soulmates.
Joanne – Thank you, dear. :)
Kristin – My husband drives the borscht train at our house, too. He'd be happy as could be if I'd make it every other week! That recipe is great, though, and I had a friend who made it in the crock pot after browning the meat.
Gwen – I love the word fantastical :)
Ann – I love all of the cabbage enthusiasm! I wondered if I would only hear the sound of crickets chirping after posting this one. Heh.
Fabulous! I never know what to do with leftover cabbage. Say, how do you post the collage of beautiful images together?
frugal – I just use Picasa! (A free photo organizing and editing software by Google.)
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