This roasted cabbage is super easy to make and tastes even better than boiled cabbage. When I was a kid boiled cabbage was not something I wanted to see on the dinner table. Years ago, I started roasting cabbage and to say it made me feel differently about the vegetable would be an understatement. I love the slightly charred edges along with a squeeze of lemon juice.
In the 70’s most vegetables were overcooked and especially cabbage. The only way I could eat cabbage was to drown it in vinegar. Every bite was torture. Are you with me?
I am not sure when I started roasting or steaming my vegetables, but I am sure it was after I moved to California and had my first delicious bite of something good. From that point on, I started roasting most of the vegetables I cook.
I especially like how roasted cabbage comes out after cooking. It is still slightly crunchy and caramelized in flavor. Definitely better than boiled. This recipe will go really well with that corned beef you are eyeing for St. Patrick’s Day.
- Almost any cabbage will work with this recipe but I particularly like these deep dark green and purple varieties.
- baking sheet
Recipe: Roasted Cabbage
1 cabbage, cut into chunks
2 tablespoons olive oil
1/2 lemon, juiced
Heat oven to 425.
On a baking sheet, lay the cabbage and drizzle with the olive oil.
Place into the oven and roast for 8 minutes. Flip over the cabbage, and roast for another 8 minutes. Remove from the oven.
Squeeze lemon juice over the cabbage and season to taste with salt.