Little-known fact: I am COMPLETELY into cabbage.
I never really loved coleslaw, although I do like the ones that are made with a more non-traditional vinaigrette (it’s the mayo thing – I don’t love it!). But saute some cabbage in butter? Yes please. Corned beef and braised cabbage? Gimme gimme gimme. I even love it raw on sandwiches and other weirdly delicious things like that.
The one thing I’d never done though? I never roasted cabbage. Thought never crossed my mind until I read about it on Yes, I Want Cake. And y’all? I’m so glad I did because HOLY FLAVOR that stuff is good!
Picture this: one cold, snowy Colorado weekend Nate and I were cleaning the house and working on our procrastination of the nursery. I was hungry. I needed food. And baby boy, who really seems to kick the most when I’m hungry, was banging around in my belly.
So I looked in the fridge and when nothing seemed possible and I was about to give up and go get a salad somewhere this little red cabbage peered his little head out from behind the milk and stole my heart.
So I ate it. And it was delicious.
- 1 small head of red cabbage, shredded (mine was about the size of a large grapefruit)
- 2 Tbsp dijon mustard
- 2 Tbsp Worchestershire sauce
- 1 Tbsp olive oil
- 1 tsp garlic powder
- salt and pepper to taste
Preheat oven to 400. Spray a baking sheet with cooking spray and set aside. In a bowl whisk together the mustard, Worchestershire sauce, oil, garlic, salt and pepper. You want the mixture to be fairly runny, so if it’s thick then add a bit more Worchestershire. Toss the cabbage with the wet ingredients in a large bowl and then spread evenly over the baking sheet. Roast at 400 for 20-30 minutes, stirring every 5-10 minutes, until the leaves are starting to get both tender and crunchy at the same time (I roasted mine for about 25). Remove from oven and eat either hot or at room temperature.