a simple real food recipe :: basic side dishes :: garlic roasted cabbage

This is such a great time of year to get super great prices on seasonal winter cabbage. At $0.35 to $0.50 per pound it is a very cost effective and nourishing side dish for your dinner menu.And it really doesn’t get any quicker than this!

It seems so simple, but I am being completely honest when I say that roasted cabbage is so flavorful – sweet yet savory, and tender-crisp at the same time, that everyone just devours it. My girls practically inhale it – first thing off their plate and ask for more 🙂

a simple real food recipe :: basic side dishes :: garlic roasted cabbage

 

Print

Author: Renee - www.theSIMPLEmoms.com

Ingredients

• ½ head cabbage, cored, and sliced into wedges
• 3-4 TB friendly fat to roast in (butter, coconut oil, lard)
• 1 large or 2 small cloves garlic, minced
• Sea salt/pepper to taste

Instructions

1. Lay the cabbage wedges flat on a silpat or parchment paper lined baking sheet and drizzle with friendly fat.
2. Sprinkle salt and pepper and rub the minced garlic on top.
3. Roast at 400 degrees for 30 minutes until they are tender and slightly browned/crisped along the edges.

3.2.1215

Kitchen Tips:

1. I do a half head of cabbage at a time because that usually feeds all 4 of us for 1 meal with maybe a little left over (although everyone loves it so not usually!). If you have more of a crew to feed, you may want to double up and do 2 trays. It is does reheat in the oven ok but I prefer to just do up the other half head fresh the next day or later in the week.
2. I do pretty thin wedges for tiny mouths and I love it that way, but you could do larger wedges if you wish.
3. Leave out the garlic if you don’t have it on hand or you aren’t a fan of it’s flavor (whaaa?!) – it really is just as delicious with just the salt and pepper. Play around with different seasonings based on what you are serving it with to your taste!
4. This is perfect served alongside your weekly roasted chicken. You can start roasting the cabbage off right before the chicken comes out of the oven, and finish up the last 20 minutes or so at the higher temp while the chicken rests and while you make the gravy for the chicken.
5. If you only use 1/2 the head of cabbage, you can use the other half for coleslaw, cabbage soup, or deconstructed cabbage rolls!

YOUR TURN!

Let me know how the family likes it!

This post was shared at The Polikva Family’s Family Table Tuesday, and Real Food Forager’s Fat Tuesday!