I admit it. I am officially obsessed with trying to roast pretty much any and all vegetables. I have featured several roasted veggie posts in the past (we are up to #9 right now!), and I can guarantee that there will be many more to come in the future…likely the near future ;). I really am convinced that there is not a single vegetable in existence that cannot be roasted. Feel free to prove me wrong, but for now I am going to go on believing this.
I discovered my love for green cabbage within the past year, and since then I absolutely adore cooking with it. Just last week, however, I attempted to try roasting it for the first time. Note to self: awesome idea! This roasted cabbage turned out absolutely delicious. And now, I want you all to give it a try.
Roasted Part 9: Green Cabbage
Makes 2 large servings
olive oil cooking spray
1 small head of green cabbage
fine sea salt
1. Preheat oven to 425 degrees F. Line two large baking sheets with foil and spray with olive oil cooking spray.
2. Cut the bottom end off of the head of cabbage. Cut the cabbage into half-inch strips and carefully place the cabbage strips onto the baking sheets.
3. Spray the cabbage with cooking spray and sprinkle with the seasonings.
4. Roast the cabbage for 1 5 minutes. Carefully flip the cabbage over, and continue roasting for an additional 5 to 10 minutes, or until golden brown.
The cabbage should go from this…
Oh, so perfectly roasted and golden brown!
I roasted my cabbage on the weekend in preparation for the week to come. This roasted cabbage paired wonderfully with the curry egg salad sandwich that I ate for dinner one night last week, and made for a delicious snack during an afternoon at work. Yes, I eat cabbage as a snack ;).
Are you convinced yet? Yes, cabbage is delicious. And yes, roasted cabbage is even better. Now go make some :).
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