|I have been feasting on this purple cabbage for a while now. I love the color and crunch it gives to everything! It was a huge head of cabbage, originally, so after many salads and omelets, I decided to try something else with it. I was thinking...I have had oven roasted brussell sprouts before, but not cabbage. I thought I would give it a try. I loved the deep sweet flavor roasting gave this beautiful gem. Honestly, what vegetables doesn't get sweeter and better when you roast it?
Oven Roasted Cabbage
2 lb head of red cabbage quartered
cooking spray (or oil of your choice)
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place the cabbage wedges on the baking sheet with the cut side up. Spray with a little cooking spray, sprinkle with salt and pepper. Bake for 30 to 40 minutes until cooked to your liking.
I like to eat my cooked vegetables on the crisp side so if you like them more cooked then go a little longer. I am definitely a crunchy girl when it comes to my veggies though! There was a nice contrast in texture to the wedges too. The outer parts got crispy (like kale chips) and the insides were softer and sweet. Really nice flavor all the way through!
I discovered the other day, I eat everything on a salad. I know, it seems weird, but I like it. I guess I could eat the salad on the side, but I like using my food components as a dressing, if you will. Also, I eat a lot of lettuce and I am not going to justify it! So, I chopped a quarter of the roasted cabbage up and put it on my salad for lunch.
It was so good! The juices from the cabbage were like a light dressing on the lettuce. The only thing I wish I had on it...was a big scoop of hummus. Because really, what salad is complete without hummus?
Labels: gluten free, main course, side dishes, vegetables