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!
I just pinned this recipe linking it back to your post! It looks and sounds yummy!
thanks vicki!
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!
Cabbage is one of those things I always forget to make. This is so inspiring and different – can’t wait to try it!
OMG, this is genius. Running out to get some cabbage to this immediately!
I could easily eat it! looks so good and quite a great side dish
Love this nice simple healthy way of enjoying red cabbage!
Roasted cabbage sounds fantastic! I’m not sure I could eat a whole head, but I’d give it a try.
What a neat idea! Yum!
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.
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!
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.
Yummm town. I am also SO into cabbage – I need to get some red variety in my life – it’s so pretty!
I just bought some beautiful red cabbage too and was wondering what to do with it. Thank you!!
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!
Oh that looks good. I am picking a fresh head from my garden today. Will have to try this.
Thanks Regina
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!
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!
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!
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!
Oooh, also, try making cabbage with a splash of soy sauce and ginger. More of a chinese stir-fry flavor.
I could definitely eat a whole head of cabbage prepared this way. Yum!