Goodbye boring cabbage that was only used for coleslaw or your grandma’s slow cooked beef recipes. And say hello to your new and quick favourite side dish – roasted cabbage!
I will put my hands up and say I would buy cabbage and it would stay in my fridge for way past it’s time. Simply because I just didn’t know anything worth while to make with it. Most of the time I wasn’t in the mood for coleslaw and to be honest with you I have never used it for much else.
All that has all changed now. Who even knew roasting cabbage was even a thing? I didn’t, until I got inspired on instagram this summer. People were roasting everything and anything. I even saw roasted WATERMELON on my feed. I mean I won’t knock but I’m pretty sure watermelon cold is the ONLY way to eat that glorious fruit.
With that being said I had bought two cabbages red and white at the farmers market last week. They were beautiful and in season. So I got home and looked at my oven and cabbages and thought well if watermelon can be roasted why cant you? I seasoned them very basically, olive oil, salt, lemon and a drizzle of honey to keep them sweet.
The cabbage came out of the oven and WOW. Typically bitter and plain cabbage was transformed into a juicy and sweet and dish. It was a nice surprise and delicious. My youngest son gobbled up 3 pieces! He favoured the white cabbage more. Mainly because I think the purple colour freaked him out!
This recipe is so simple to make. Did I mention it is also cost effective? You can get a whole lot from 1 piece of cabbage and it is relatively cheap to buy.
So if you have some sad cabbage in the back of the fridge. It’s okay, I promise you. Bring out the cabbage roast it and enjoy your new friendship with this forgotten gem of a vegetable.
- 1 whole cabbage you can use half if you have a smaller family. Or even half red and half white like I did.
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoon sea salt
- 1/2 whole lemon for its juice.
Preheat your oven to 150*C.
Cut the cabbage into slices, not to thin so they keep the shape. I like them slightly thick.
Once all cut place the cabbage steaks on a baking tray and drizzle with olive oil, spinkle the salt and then drizzle the honey. Gently rub with your hands careful to not break apart the shape. No need to season the other side as the cabbage would fall apart if you tried!
Bake for 20/25 mins or until browned and soften.
Take the roasted cabbage out and squeeze the lemon on top as soon as possibe while they are still hot. Enjoy with your favourite meal. These go with just about anything.