Sunday, March 17, 2013

Roasted Cabbage Recipe


In November my husband learned about The Hunter Gatherer Diet from a group of his co-workers.  Wanting to loose some mid-life weight he started following this eating plan by changing his diet to meat, some fruit, and lots of vegetables.  At the time, I chose to watch from the sidelines as he converted from toast to eggs in the morning and went from a bit of meat with some rice or pasta to a slab of meat surrounded by steamed vegetables in the evening.

After preparing and ingesting as many holiday goodies as I wished and spending hours on Pinterest  doing some research on this new way of eating, I decided to join him in what I found was also referred to as a Paleolithic Diet. On my Paleo journey I lost some weight (especially around my middle), got rid of my usual joint and back pain, and discovered that vegetables can be much more than a microwaved bag of broccoli.  I have come to enjoy steaming, roasting, and grilling brussel sprouts, turnips, kale, and more.

I have always been a fan of cabbage, but I usually had it boiled and served along side corned beef or ham.  Now I use this recipe to roast it.  It is quick enough for a weeknight and very tasty.  This recipe comes from my old friend Martha Stewart and was published way before people were throwing around the term Paleo.  I love how the cabbage caramelizes and sweetens in the oven.  It is perfect when served alongside a grilled pork chop or chicken breast.  You don't have to be Paleo or a Hunter Gather to enjoy this recipe for Roasted Cabbage.




Roasted Cabbage Recipe

3 Tablespoons Olive Oil
1 medium head green cabbage, rised and dried, outer leaves removed
Kosher Salt and Cracked Pepper
1 teaspoon fennel seeds

  1. Cut cabbage into 1-inch-thick rounds.
  2. Preheat oven to 400 degrees.
  3. Brushed a rimmed baking sheet with 1 tablespoon olive oil.
  4. Place cabbage rounds in a single layer on the prepared sheet pan.
  5. Brush the cabbage rounds with the remaining 2 tablespoons of oil.
  6. Season with salt and pepper.  Sprinkle with fennel seeds.
  7. Roast until cabbage is tender and edges are golden brown, 35-45 minutes.

1 comment:

  1. Roasted cabbage is completely new dish for me. I have eaten it as raw or even cooked, but never like this. Thanks for sharing this post with full recipe.

    B&B Brugge

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