My goal for the summer is to go to the farmers market and center my posts around whatever I find there. So This week I found cabbage and decided to experiment with it. I have to admit, other than coleslaw, I haven’t made anything with cabbage. I wanted something easy to go with my more complicated entree, so I went to one of the most beautiful cookbooks I have, The Forest Feast. Roasted Cabbage is the first recipe I’ve tried so I was hoping the recipe lived up to the fantastic photographs and the clever instructions provided by the author.
Since I had never roasted cabbage before and don’t think I have ever eaten it roasted in a restaurant, I was curious how it would turn out. I bought some extra rolls, just in case it was awful. We didn’t need the rolls! It was easy to roast, which for me means that it doesn’t set the fire-alarm off in my kitchen. The flavor from the paprika and garlic was so tasty with the cabbage and we loved the roasted flavor. This is a really simple but fantastic way to try those spring/summer cabbages that are turning up. Mine was only $1 per head. While we loved the flavors, I may try it with a flavored salt next time.
If you are looking for simple and easy dishes with beautifully photographed vegetables, check out this cookbook. I’ll definitely be trying more of her recipes.Print
- Category: side
- 1 head cabbage, cut into 2–3 inch wedges
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 3 teaspoons plus olive oil
- ½ cup dried cheeries
- ½ cup roasted pecans
- salt and pepper
- Preheat oven to 450º.
- Cut cabbage into 2-3 inch wedges and spread onto an oiled baking sheet. Combine paprika and garlic powder and sprinkle over the top. Drizzle with about 3 teaspoons of olive oil and then salt and pepper to taste.
- Roast for 25-30 minutes, turning once until the edges are crispy and slightly toasted.
- Add cherries and pecans before serving.
- The Forest Feast