December 3, 2011


No more gray over boiled Vegetables that taste just like they look...nasty.  I have really come to love roasting Veg because it is easy and brings out the Amazing caramelized flavor that boiling can not.  When you roast Cabbage the natural sweetness prevails and all you taste is deliciousness.  Roasted Cabbage makes a great side dish to Pork Chops, Maple Cherry Glazed Ham or Butter Roasted Chicken.   It is healthy and delicious and so easy to make.   When you are Cooking The Amazing eating your daily Veg is easy and when you are roasting Cabbage for dinner.

Here is the recipe.

1  Large Head of Cabbage
2 T  Olive Oil
Fine Grain Sea Salt
Fresh Ground Black Pepper
3 T  Butter, Softened

1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil to make clean up easy.  You will thank me later.

2.  Remove the bruised and dry outer leaves of a head of Cabbage.  Cut the head into 6-8 equal wedges leaving the core and stem in place which will hold the leaves together.  Trim the stem with a paring knife.  You can use Green Cabbage or Red Cabbage or Napa Cabbage.
3.  Drizzle the Cabbage wedges with Olive Oil and rub it all over the surface using your hands.  Sprinkle Sea Salt and Black Pepper over both sides.

4.  Bake at 400 degrees for 35-45 on the center rack of your oven turning over with a spatula half way through roasting.  It is done when edges are browned and it is fork tender.  Napa cabbage will cook faster so check it at 30 minutes. When roasted and done spread softened Butter over hot Cabbage and serve immediately.

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