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Roasted Cabbage

  • March 15, 2014

 I have to admit that cabbage has never been one of my top ten favorite vegetables. Until now. Until roasted cabbage. I’ve cranked up the oven to 450 degrees and roasted lots of other vegetables from butternut squash to zucchini, but never thought to roast cabbage. But with St. Patrick’s Day right around the corner, I picked up a head of savoy cabbage at the market and had to figure out what to do with it.

Well, why not try roasting, I thought? I cut the cabbage into 1/2 inch thick slices and swiped them with olive oil, and a sprinkling of ground black pepper and a blend of home-made herbed salt.
If you don’t have herbed salt, use kosher salt and your favorite mix of dried herbs – anything from sage to rosemary to thyme.
Place in a 450 degree oven for 10 minutes, then carefully flip them over and swish with more olive oil, herbed salt and pepper and roast for another ten minutes. Those crispy bits around the edges are hard to resist.  If the pieces seem a little too hard near the core, lower the temperature and leave them in the oven a little longer.
I served these with baked ham, but for those of you with a leprechaun on your shoulder, don’t forget the corned beef. Happy St. Patrick’s Day.

Roasted Cabbage
printable recipe here


1 cabbage (I used savoy cabbage but the other kind works too)
olive oil
herbed salt
pepper

Cut the cabbage in 1/2 inch slices
Place on a cookie sheet and brush olive oil over the slices, then sprinkle with herbed salt and ground black pepper.
Roast at 450 degrees for 10 to 12 minutes, then flip over and repeat with more olive oil, salt and pepper on the other side and roast another 10 to 12 minutes.

If the parts near the core are still not cooked sufficiently, lower the heat to 350 degrees and leave in the oven a little longer.