Crispy Roasted Cabbage
Well, here we are, nearly the middle of January and I’m just getting back up (very slowly) to speed.
I’ve been down with a pretty bad bug for several weeks. I know what you’re thinking, because I was thinking the same thing, but I did test negative for Corona. Still, who knows? Maybe I did have it.
I’m booked for my booster in just over a week, so I’m looking forward to that. I’ll have a lot more peace of mind going to work and out to eat (which I haven’t been doing at all) after that.
Meanwhile, it’s comfort food season. But it’s also January, so eating cleaner and more healthy is on all our minds right now. So can we make it clean, but also comforting?
I vote yes.
When I think about comfort foods, the things that first come to mind are high in calories (creamy mouth feel) and probably carbs. They’re textural, like crispy deep fried foods. They’re warm.
So while cabbage might not be the first thing that comes to mind in terms of comfort food, this crispy roasted cabbage has a lot to offer; a balance of flavours and textures that you’ll find appealing, but it’s also reasonably healthy.
I ended up eating this Crispy Roasted Cabbage on brown rice (which is quite high in protein) for the week and felt quite satisfied.
But if you wanted to add some protein to this to make it more like full dinner, I’d suggest sausage (I really am loving the Big Mountain Foods Big Brat Veggie Links these days), because, let’s be real, cabbage and sausage are like BFFs.
The real key to a really good crispy roasted cabbage is a high temp, which is going to allow the cabbage to get all roasty and bring out its sweetness. Cut it into fairly thin wedges. And don’t skimp on the olive oil, either.
Crispy Roasted Cabbage
- 1 medium head of cabbage I used green but you could really use whatever--purple, savoy...
- 1/2 cup olive oil divided
- 2 tbsp lemon juice
- 1 tsp capers, chopped
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tbsp maple syrup
- salt and pepper
- 2 tbsp toasted, chopped almonds
- 2 tbsp pomegranate seeds
- 2 tbsp fresh chopped parsley
- balsamic reduction, for garnish
- Preheat oven to 450.
- Remove any outer leaves of the cabbage and then cut it in half length-wise (through the core). Cut each half into quarters and each quarter into either halves or thirds, depending on how big your cabbage is. You want your slices to hold together, but ideally be about an inch or so thick.
- Brush a sheet pan with olive oil. Lay the cabbage slices out on the sheet pan and brush them with olive oil, taking care to get in the creases. Season with salt and pepper. Flip and brush the other side, season.
- Bake in preheated oven for about 10 minutes, flip and bake another 10 minutes.
- While the cabbage is roasting, prepare the dressing.
- Add 1/4 cup olive oil, the lemon juice, maple syrup, dijon, chopped capers and garlic together to a small bowl and whisk well together.
- Remove the cabbage from the oven and place your oven on broil.
- Brush the dressing onto the cabbage. Return to the oven for a few minutes, watching carefully so that it doesn't burn. You want there to be roasted crispy edges.
- Remove the cabbage from the sheet pan to your serving platter. Drizzle with balsamic reduction and garnish with pomegranate seeds, fresh parsley and toasted almonds.