Oven Roasted Cabbage Makes a Healthy Side Dish

Cabbage has a gotten a bad rap.  People think it’s this horrible, smelly vegetable that tastes nasty.  But they couldn’t be further from the truth.  Oven Roasted Cabbage is sweet as sugar and so delectable, you’ll be making it once a week, and your neighbors won’t even be able to smell it when they come to visit.

Why Doesn’t Oven Roasted Cabbage Stink?

When you make Oven Roasted Cabbage, you roast out the sulfur, which is what makes the cruciferous veggie stink.  Roasting takes out the stink, leaving only a sweet flavor behind that is amazing.  Other veggies that this technique works for are broccoli, cauliflower, Brussels sprouts, and bok choy.  They are a great source of veggies, and are reported to be excellent if you are trying to lose a little weight.

Oven Roasted Cabbage~ Not Just for St. Patrick’s Day Anymore!

Several times throughout the year, cabbage is inexpensive at the supermarket.  Around St. Patrick’s Day is one of them, but also in the fall the prices drop, making it the perfect time to make Oven Roasted Cabbage.  Personally, I cook cabbage many ways throughout the year.  The sweet deliciousness isn’t something I want to save for only two times during the year.  Even at full price, I’ve never seen it above $.79 per pound.  Well within my budget, a single head weighs two to three pounds.

2 firm heads of cabbage, sliced 1 inch thick

1/2 C olive oil

sea salt

ground black pepper

Heat oven to 400 degrees F.

Place slices of cabbage on a cookie sheet.  Brush both sides with olive oil and sprinkle with salt and pepper.

Roast in the oven for 20-30 minutes, until golden brown and starting to crisp.

Serve with parmesan cheese or a sprinkling of balsamic vinegar.

Don’t wait for St. Patrick’s Day, or think that boiled cabbage is the only way you can cook the tasty veggie.  Next time, break out some olive oil and make Oven Roasted Cabbage.