ROASTED CABBAGE

Crispy, tender, and full of flavor, roasted cabbage is a testament to how simple ingredients can create something amazing.

Cabbage might just be the unsung hero of the dinner table. It’s one of those veggies that’s so simple, yet it easily takes on so many flavors. This recipe turns a basic vegetable into something that can steal the show.

With its crispy edges and tender center, roasted cabbage is a real crowd-pleaser. The beauty of this dish lies in its versatility.

And let’s talk about the flavors! When cabbage is roasted, something magical happens. It transforms into a subtly sweet and savory dish that appeals to a wide range of palates.

If I’m looking for a heartier meal, I know I can fry up this simple veggie with bacon, onion, and peppers or use leftover shreds for chicken tacos. There’s so many ways to use it!

WHY YOU WILL LOVE THIS RECIPE

  • Uses affordable, everyday ingredients
  • Easy to tweak with different spices or types of cheese
  • Complements a wide range of main dishes, from grilled meats to rich pastas
  • Packed with vitamins and low in calories

HOW TO MAKE PERFECT ROASTED CABBAGE

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

  • Slice the cabbage into wedges. Set the head of cabbage on a sturdy cutting board, resting on the flattened bottom. Slice it in half, then slice each half into thirds. This way, there are six wedges held together by the core at the bottom.
  • Brush with oil and seasoning. Combine olive oil, minced garlic, and salt in a bowl. Place the cabbage wedges on the parchment-lined tray, then brush the exposed sides with the oil mixture. Finally, sprinkle all of the wedges with grated parmesan.
  • Roast until fork tender. Place the tray in the oven and bake 40-45 minutes. The cabbage is done when it can be easily pierced with a fork.

PRO TIPS

  • Choosing cabbage: A fresh and firm green cabbage is key to getting the perfect taste and texture for roasted cabbage steaks.
  • Sharp knife for slicing: A large, properly sharpened knife will make clean cuts that maintain the layers attached to the stalk for easier handling. It’s the best tool for six evenly sliced sections!
  • Roasting color check: Aim for a golden-brown color on the edges of the cabbage for the best flavor and texture.
  • Tenderness testing: Since cooking time can vary, I start testing oven roasted cabbage during the last 10-15 minutes of baking. As soon as it’s soft and fork-tender but not mushy, it’s ready to go.
  • Serve immediately: Roasted cabbage wedges are most delicious when served fresh out of the oven. The contrast between its crispy edges and tender interior creates a truly delightful combination.

KEY INGREDIENTS AND SUBSTITUTIONS FOR ROASTED CABBAGE STEAKS

Minced Garlic Cloves: Minced garlic cloves add a punch of sharp, aromatic flavor that complements the natural sweetness of the cabbage. If minced garlic isn’t in the picture, a sprinkle of garlic powder or finely chopped shallots are a suitable alternative.

Parmesan Cheese: This brings a nutty, savory depth to roasted cabbage steaks, creating that beautiful melt-in-your-mouth texture. Grated Asiago or Pecorino Romano can be a good alternative, offering a similar salty, umami kick.

Olive Oil: The secret star of the show, olive oil provides that gorgeous golden crispiness and rich flavor. But hey — if it’s not in the pantry, no worries! Any oil with a high smoke point (like avocado or vegetable oil) will keep the roasted cabbage steaks nice and crisp.

Black Pepper: Adds a subtle pop of flavor to this simple vegetable, but bolder spices are delicious too. A dash of white pepper or even cayenne pepper can add a bolder level of warmth to the dish.

FREQUENTLY ASKED QUESTIONS ABOUT ROASTED CABBAGE WEDGES

HOW TO STORE LEFTOVER ROASTED CABBAGE?

Leftover cabbage can be stored in an airtight container in the refrigerator for up to 3-4 days, though the taste and texture are best fresh. Reheating in the oven or a skillet can help to revive its texture.

While it’s possible to freeze cooked cabbage, the texture will change quite drastically. This recipe is so simple to make that I just make it fresh every time. It’s gobbled up pretty quickly!

WHY DOES OVEN ROASTED CABBAGE GET SOGGY?

Sogginess can occur if the cabbage is overcrowded on the baking sheet or if there’s too much oil. Larger cabbages may need to be cooked in batches or on separate pans to ensure there is enough space between each wedge. The amount of oil can be adjusted to accommodate this as well, as long as it remains a light coating.

WHY DOES ROASTED CABBAGE TURN SWEET?

Roasting cabbage brings out its natural sugars, leading to a delightful caramelization. This process transforms the often sharp, raw taste of cabbage into a milder, sweeter flavor.

Notes

Tips

  • Select a fresh and firm green cabbage for the best flavor and texture. The freshness of the cabbage contributes to the overall taste of the dish.
  • Use a sharp knife to slice the cabbage into six slices. A sharp knife ensures clean cuts and makes keeping the layers attached to the stalk easier
  • .Keep an eye on the cabbage during the last 10-15 minutes of baking. Use a fork to check for tenderness. The cabbage should be fork-tender but not mushy.
  • Roasted cabbage is best when served fresh out of the oven. The crispy edges and tender interior make for a delightful combination. Serve as a flavorful side dish alongside your favorite main course.

Recipe Notes

Upgrade your side dish with this healthy Garlic Parmesan Roasted Cabbage. Fresh green cabbage is sliced, brushed with garlic-infused olive oil, and topped with grated Parmesan cheese. Roasted until golden, the cabbage gets crispy edges while staying tender inside. This simple yet flavorful side dish combines the savory goodness of Parmesan with a satisfying texture. Easy to make and bursting with flavor, it’s a perfect addition to any meal.

Nutrition

Calories: 290kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 567mg | Potassium: 569mg | Fiber: 8g | Sugar: 10g | Vitamin A: 416IU | Vitamin C: 115mg | Calcium: 242mg | Iron: 2mg

Source : https://www.thebewitchinkitchen.com/roasted-cabbage/

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