I love cabbage. There are people out there who need to be convinced, cajoled, tricked into eating cabbage. I’m not one of those people. On any given day, I probably have cabbage in my veggie crisper. In the summer it morphs into slaws and salads. In the fall it takes the form of soups and stews. But the other day I was looking for a vegetable side dish and came across this recipe (which seems to be making the rounds on Pinterest). If you’re so inclined, you can follow my pin boards there, too.
But, I digress. Anyway, I saw this recipe and had to give it a try. It originated at MarthaStewart.com and, despite my eye-rolling at all things Martha Stewart, I do concede she employs a lot of really talented and inspired people (No, Martha, I don’t believe you come up with all these amazing things on your own). I used the remnants of a head of Napa cabbage I’d used for a salad recently and, admittedly, I don’t think it held together as well as green cabbage might have. But it was simple and delicious and made for what I thought to be a perfect vegetable for a cool, fall evening dinner. Roasting veggies mellows their flavor so nicely, and that held true for the cabbage. The caraway seeds were the perfect burst of savory flavor, too.
The original recipe says to roast for 40 to 45 minutes, but the Napa cabbage may be a more delicate cabbage. I pulled it at about 37 minutes and it was quite done. It might even have come out a handful of minutes earlier, so watch it closely at the end of your cook time. Enjoy!
Roasted Cabbage Rounds
- 1 Tbsp plus 2 more Tbsp extra-virgin olive oil
- 1 medium head green cabbage, cut into 1-inch thick rounds (I used Napa)
- Coarse salt and ground pepper, to taste
- 1 tsp caraway or fennel seeds
- Preheat oven to 400 degrees.
- Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1-inch-thick rounds in a single layer on sheet and brush with olive oil.
- Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds.
- Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
This recipe is also linked up over at Rattlebridge Farm for Foodie Friday. Click over and I guarantee you’ll find something good to eat!!