This roasted cabbage recipe provides a crunchy, yet tender texture to it. (Staff Photo: Julie Wells)
It was a sad day in our house when we discovered the Crock-Pot had a crack in it. Yes, that is right, my favorite kitchen accessory was finished. There is was no amount of super glue or duct tape that was going to fix that pot.
I loved my Crock-Pot, but if you’ve read any of my previous food columns, then you already knew that. I’m all about throwing some delicious ingredients in a Crock-Pot, turning it on and letting it do its thing.
So I had to be a little creative this week with my cooking. Then I remembered someone had emailed me a cabbage recipe.
I believe the original recipe was called something like “cabbage steaks.” What? Gross.
Then I had to remember to not judge a recipe by its name. The word “steak” comes into play because of how you cut the cabbage — into 1-inch thick slices. Then you brush olive oil and fresh garlic on it, and roast it in the oven. This roasted cabbage recipe is really good.
I took a quick survey of some of the folks I work with and some of my friends and family. Most everyone I ask loves cabbage, and their favorite way to eat it is raw. I was surprised by that. I don’t like raw cabbage, unless its in slaw.
Whether your favorite way of eating cabbage is raw because of the crunch, or steamed because it is softer, this roasted cabbage is the perfect combination of texture.
Hope you like it.
One head of green cabbage, washed and dried
Salt and pepper
Preheat the oven to 400 degrees.
Lay a sheet of aluminum foil down on a cookie sheet; spray with a non-stick cooking spray.
Pull off outermost layer of leaves on head of cabbage.
Cut the cabbage into 1-inch thick slices.
In a small bowl, mix together about 2 tablespoons of olive oil and 1 tablespoon of minced garlic, depending on your taste.
Using a pastry brush, spread the olive oil mixture onto one side of the cabbage slice.
Add salt and pepper.
Cover the cabbage loosely with another sheet of foil.
Cook for 20 to 25 minutes.
Turn over the cabbage slices and repeat the above steps with the olive oil mixture.
Return the cabbage to the oven and bake for another 15 to 20 minutes.
Tip: Use an olive oil sprayer, filled with your choice of olive oil, instead of cooking spray.