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Heather's Dish

Heather's Dish

Dijon-Roasted Red Cabbage

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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.

DIJON-ROASTED RED CABBAGE

  • 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.

Y’all, Nate almost choked when I downed this entire bowl of cabbage and told him I could probably eat another head of it.  But you know what?  If he doesn’t like it that just means more for me!

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Comments

  1. Vicki says

    June 2, 2012 at 1:40 pm

    I just pinned this recipe linking it back to your post! It looks and sounds yummy!

    Reply
    • Heather says

      June 4, 2012 at 3:43 pm

      thanks vicki!

      Reply
  2. Shanda says

    January 29, 2012 at 12:01 pm

    Just tried this with a quarter head of red cabbage trying to something new to do with it, quite good! I will definitely make this every few weeks!

    Reply
  3. Cara says

    January 16, 2012 at 8:20 am

    Cabbage is one of those things I always forget to make. This is so inspiring and different – can’t wait to try it!

    Reply
  4. Sylvie @ Gourmande in the Kitchen says

    January 13, 2012 at 4:15 am

    OMG, this is genius. Running out to get some cabbage to this immediately!

    Reply
  5. beti says

    January 12, 2012 at 11:32 pm

    I could easily eat it! looks so good and quite a great side dish

    Reply
  6. Jeanette says

    January 12, 2012 at 8:05 pm

    Love this nice simple healthy way of enjoying red cabbage!

    Reply
  7. Beth says

    January 12, 2012 at 7:55 pm

    Roasted cabbage sounds fantastic! I’m not sure I could eat a whole head, but I’d give it a try.

    Reply
  8. Katrina @ Warm Vanilla Sugar says

    January 12, 2012 at 6:16 pm

    What a neat idea! Yum!

    Reply
  9. Urban Wife says

    January 12, 2012 at 2:47 pm

    Anything roasted is awesome. The end.

    p.s. Did it really snow in CO over the weekend?! Sigh. I always seem to miss out on the actual snowing part every year we go on vacation. I give up.

    Reply
    • Heather says

      January 14, 2012 at 8:42 am

      it did! apparently last weekend was fantastic for skiing…but don’t worry, i think it was a fluke. this is just not the year for snow!

      Reply
  10. Deanna B. says

    January 12, 2012 at 1:24 pm

    Your comment section is starting to sound like a Cabbage Lover’s Support group. In which case, I feel like I should stand up, introduce myself and tell everyone I love cabbage. I’ve never had it roasted, and I think I have a head of cabbage in the fridge.

    Reply
  11. Katie says

    January 12, 2012 at 11:03 am

    Yummm town. I am also SO into cabbage – I need to get some red variety in my life – it’s so pretty!

    Reply
  12. Bianca @ Confessions of a Chocoholic says

    January 12, 2012 at 10:06 am

    I just bought some beautiful red cabbage too and was wondering what to do with it. Thank you!!

    Reply
  13. Lana @ Never Enough Thyme says

    January 12, 2012 at 10:05 am

    I’m a cabbage lover, too! And I adore roasted vegetables but I’d never thought of roasting cabbage. Gonna give it a try this weekend. I just know it’s gonna be fantastic!

    Reply
  14. Regina says

    January 12, 2012 at 9:41 am

    Oh that looks good. I am picking a fresh head from my garden today. Will have to try this.
    Thanks Regina

    Reply
  15. Lydia (The Perfect Pantry) says

    January 12, 2012 at 8:56 am

    I’ve never tried roasting cabbage, but I’ve been roasting other veggies I’m not crazy about and finding that I do love them when they’re roasted. Now cabbage is going on the list!

    Reply
  16. Gina @ Running to the Kitchen says

    January 12, 2012 at 8:41 am

    I have a HUGE head of red cabbage in my fridge right now and I bought it because I read that post too about roasting it. Now I’ll be roasting it and putting this dressing on it. Thank you!

    Reply
  17. kelley says

    January 12, 2012 at 8:40 am

    I *heart* cabbage too. Like I could eat it every day and in just about any form. I’ve never roasted it either but I can tell you that I will soon. Holy moly does that look and sound amazing!

    Reply
  18. Alex@Spoonful of Sugar Free says

    January 12, 2012 at 8:02 am

    Gosh darn, I love cabbage so much, too! I eat bowls of it pretty much everyday-mmm mmm mmmmmm.

    P.s.-I have that place mat! Love it!

    Reply
    • Alex@Spoonful of Sugar Free says

      January 12, 2012 at 8:03 am

      Oooh, also, try making cabbage with a splash of soy sauce and ginger. More of a chinese stir-fry flavor.

      Reply
  19. Cassie @ bake your day says

    January 12, 2012 at 7:45 am

    I could definitely eat a whole head of cabbage prepared this way. Yum!

    Reply

Trackbacks

  1. Weeknight Braised Red Cabbage | Heather's Dish says:
    February 19, 2013 at 5:00 am

    […] way to get a really yummy side dish on the table really any time.  I love it a lot of ways – roasted with dijon or braised in butter – and this new little braised method is super simple.  The key is to […]

    Reply
  2. Roasted cabbage says:
    January 26, 2012 at 6:34 am

    […] I hope you’ll hear this one out. Or at least, still come back tomorrow for cookies.I’ve seen a few people roast cabbage recently and was definitely intrigued. I don’t often buy it because it […]

    Reply

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⭐️ healthy doesn’t have to be hard
⭐️ you’re allowed to “mess up”
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⭐️ don’t overcomplicate it 
⭐️ YOU ARE CAPABLE 

I have so many thoughts swirling around in my head these days, and half the time I don’t know which way is up. But I do know this: focusing on simplicity is the name of the game this year for me. It starts with the things I can control: my food intake, moving my body, my thoughts, my actions. The rest will stem from there!

Does anyone even do a word of the year anymore after 2020? If you do I’d love to see you share it below!
“I’m angry with God.” With those 4 words my “I’m angry with God.”

With those 4 words my Daddy forever changed the way I saw God. A pillar of fire didn’t come from the sky, the ground didn’t open up and swallow him whole, we didn’t get in a car wreck on the way home from piano lessons. And my Daddy never turned his heart from God; a short 20 minutes later we sat down at the dinner table and he praised him through prayer before we ate dinner. 

He taught me that when we are sad or frustrated or anxious or angry or feel that surely the weight of life will kill us - God is big enough to handle those feelings. Not just handle them, but walk closer than our breath through them. He cares, he’s there, and he even wants us to tell him. The more I think about it the more I see that my dad sharing his anger with God was the most honest display of faith I had seen up to that point.

The other day I uttered those same words in front of my boys, “I’m angry with God.” Just like me, they looked around to see where my smiting would come from, likely shocked (as I was) when it didn’t come. And just like me, they will see their parent praise God even in the midst of a firestorm of emotion. 

Why? Because God is good no matter what. My life feels like it’s crumbling before my eyes and I have no way of stopping it...but He is still on his throne. I will praise him no matter the circumstances because he has been good to me. I will write his word on my windows as a constant reminder that this life of mine is dedicated to his glory.
For someone who loves words so much, I really don' For someone who loves words so much, I really don't have many of them right now. 
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On December 26, 2020 - after over a decade of fighting Corticobasal Degeneration, a rare progressive neurological disorder - my incredible, near-perfect Daddy left this world and has made his home with Jesus. Ever since then I've been struggling to find the words to pay homage to the most amazing man in the world. How do you sum up the life of someone who has impacted so many for good? How do I ever share how the little day-to-day expressions, smiles, words, wit, strength, grit, grace, humility, hard work and love have been woven into my very being? One of the last things I told him before he left was that there truly are no words yet for the kind of love he shared with me, my sister, and our beautiful mother. He was truly one-of-a-kind in every way, and we are so blessed because of the way he poured himself out for us. 
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In the bowl:
-rice mixed with Trader Joe’s Zhoug sauce
-broiled shredded Brussels sprouts
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This meal has been on repeat all week, only changing the rice for riced cauliflower and omitting the chickpeas on low carb days. YUM! I find that if I have a variety of roasted veggies, grilled chicken, and a few different sauces on hand I can almost always come up with a great bowl for almost any meal!
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