I’m not really a cabbage person. I occasionally buy them to make coleslaw with in the summer but when I see them in the supermarket, I normally walk right past them and move on to something more familiar like kale or squash. Last week however, I got a cabbage in my CSA box. If you’re not familiar with the CSA model it stands for Community Supported Agriculture and it is a wonderful system of accessing organic fruits and vegetables and supporting local farms. The only slight problem with this model is that you can’t choose what is in your box and sometimes you end up with fruits or vegetables you aren’t quite familiar with or don’t quite know how to cook. Like a cabbage.
So I looked at this cabbage and suddenly realized that it is basically a big version of a Brussels sprout. I love to roast my Brussels sprouts in olive oil and salt and pepper until dark and caramelized. So I thought – that’s exactly what I’m going to do with this cabbage. I sliced it into thin ribbons, tossed with a little oil in a big bowl, seasoned with salt, pepper and fennel and roasted in the oven. I’m almost embarrassed to make this a blog because the recipe is so simple but I had to share it. When I went to taste it, I couldn’t stop eating it and even though I had big plans for dinner that night, it was literally all I ate. When roasted, the cabbage is softer, creamier and tastes of caramel. I also recommend eating it with pasta sauce or as a side to serve with roast chicken or baked squash. It is so wonderful and easy and now I love cabbage!
You will need:
1 green cabbage
Extra virgin olive oil
Extra spices: fennel, cumin, or hot spices like red chili flakes or cayenne are all delicious
- Preheat oven to 400F degrees.
- Remove large outer leaves from cabbage, and slice the rest of the cabbage into thin ribbons, about 1 inch thick. Toss in a bowl with 2-3 tablespoons olive oil and salt and pepper. Add your own spice mixture: fennel works really well as does cumin or chili flakes.
- Place cabbage on flat baking sheet and into the oven.
- Roast for about 40 minutes until the leaves are soft and brown and caramelized. Stir gently during the roasting process – once or twice.
- Serve immediately with pasta sauce or as a vegetable side dish.