Sometimes, all I want for dinner is a big plate of vegetables. Usually it’s broccoli or brussels sprouts, but tonight the only vegetable that wasn’t spoken for was a wilted head of red cabbage, so I had to make do.
These are fabulous, even when made with the wilty cabbage from the back of the fridge. The roasting takes away any cabbagey funk, and leaves a lovely sweet flavor with a touch of smokiness on the crispy edges.
This is so simple I almost feel silly about posting a recipe, but it’s such a quick and tasty way to enjoy cabbage that I had to share. I think you’ll find that these are delicious enough for a dinner party, but easy enough for any old weeknight dinner.
PS – I’ve gone over roasting vegetables in greater detail here.
Roasted Red Cabbage
- 1 red cabbage
- 2 tablespoons avocado oil (or grapeseed)
- 1 dash sea salt (or kosher salt)
- 1 dash black pepper
|Wash cabbage. Cut into slices about 3/4" thick and brush with oil. Place slices on sheet tray and sprinkle with salt and pepper. Bake for 20-25 minutes at 400 or until the edges are golden.|
Recipe and photographs from Mayhem in the Kitchen!
Tagged: roasted, side dishes, vegan, vegetable centered
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