Last updated on May 19th, 2015
SILLY ME. I planted a big crop of cabbage last May. And then, as August and harvest-time approached, I suddenly remembered that…I don’t like cabbage.
Thus the agonizing question: What to do with all the frilly green and ruby red heads that are growing to beach-ball size in my herb garden?
Thanks to a kind woman who attended last week’s garden tour, I now have the answer.
My visitor, whose name I don’t recall (if it was you, please speak up!), said “Cut them into wedges, and roast them in the oven.”
I took her advice, and bravely pulled, cut, and roasted a head of ‘Savoy’ cabbage.
Would you like to know what happened next?
The clouds parted.
The heavens opened.
The angels sang.
As it roasted, the vegetable (which I sliced into rounds) turned almost candy-sweet. It had a sweet scent, too. Mercifully, roasted cabbage does not emit the odor of boiled cabbage.
My version of Roasted Cabbage Rounds:
Tip some olive oil onto a baking sheet…
And spread it out with a red pastry brush.
Sprinkle the sheet with a pinch of kosher (or sea) salt, and some grinds of black pepper.
You could add other seasonings, too. I added fennel seeds, which gave my rounds a pleasant touch of anise.
Next, grab an attractive, medium-size head of cabbage. I used the ‘Savoy’ variety from my garden.
Remove any loose or damaged outer leaves, and then slice the head, with its “trunk” facing down, into 1/2-inch-thick rounds. If desired, cut the largest rounds in half, to produce demi-lunes.
Note: If your cabbage is enormous like mine, remove the tough core when you reach the center of the head.
Transfer the rounds to the baking sheet, taking care to keep the leaves intact.
Brush with olive oil, and then sprinkle the rounds with salt, pepper, and fennel (or whatever herb or spice you used earlier).
Roast on the lower-middle rack of a preheated 400°F oven. The rounds are done when a sweet scent fills your kitchen, the center leaves turn bronze, and the outer leaves begin to singe — 40-45 minutes.
Yes, my outer leaves became very singed. But they were very delicious, too.
You could very well serve the cabbage as is. It will make a marvelous side dish for grilled or roasted meat.
And here’s another idea for the roasted rounds: Use them in place of bread!
For a gluten-free (and virtually carb-free) entree, you might like to do what I did last night:
Put a beautifully-bronzed cabbage round on a plate…
Top it with a fried egg…
And a sprinkling of fresh, minced parsley.
Delicious!
If you don’t like cabbage, I beg you to try the above roasting routine. You might find, as I did, that this humble, headed veggie is your new best friend.
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Edward Zabel says
Looks totally Awsome, And I wILL try it out. I love Cabbage. Only thing different I will do is replace the Oil with Butter or Lard. All Oils are Inflammatory, and bad for my Health.
ingmarie peck says
Awesome, I will try this, Thanks Kevin.
Deb says
Wow! We joined a CSA this year, and savoy cabbage, which I’ve never had before, seems to be a staple. I am trying this recipe tomorrow!
Ilene says
Thanks Kevin…this is a keeper!!
Do you grow PARSNIPS ?? I’m having trouble… Any advice??
Thanks
Gloria says
That looks so delicious!! Don’t you even love cole slaw Kevin? And BTW Edward, whoever said Olive oil is inflammatory and bad for your health is crazy wrong. I try and stay away from soy, corn and some other oils, but keep eating your olive oil Kevin.
Julie B. says
This looks wonderful, Kevin. I am really looking forward to trying this.
Thanks so much!
Rosalie says
All veggies that are roasted seem to taste especially good. I never thought to roast cabbage though. I know that I’d like it. I would definitely make Halupkis (Polish Pigeons) with your beautiful cabbage.
CarolAnn says
This looks and sounds delicious. The other night, I roasted broccoli, cauliflower and baby carrots with olive oil, garlic, salt and pepper. They were so delicious.
Cary Bradley says
I’m with Rosalie above, roasting has taught me a whole new face to vegetables I used to not care for. Your technique sounds fabulous! I’ve come to love cabbage in the last years. Sauteed on stovetop with bit of butter and salt, sliced into soups, fermented into kraut and kimchi. Delicious!!! and so very good for you. When I saw your big cabbages in a previous post, I saw fermented kraut in your future. How funny that you planted what you didn’t like. I used to do that too! 🙂
Beverly, zone 6, eastern PA says
This recipe is so convincing I believe I will be growing cabbage for the first time in 2015.
Janice MacLean says
I have done this with cabbage in the past, and have used caraway seed. I think I will try it with fennel this fall, for sure!
Vickie says
Roast your cabbage and give it a nice sprinkle with some freshly grated Parmesan…. Heaven!!!
Pam says
I also cut thick slices of onion and roast along with the cabbage. Oh so good!!!
Stella Michel says
Thanks for that recipe. Personally, I like to do a painting of a head of cabbage — the kind with all those beautiful red leaves. Gorgeous!
Penny says
My Mom would always serve her grilled cabbage with a dollop of sour cream…I love the idea of expanding the type of dressing that could be drizzled on top of this. I am sure it is great all by itself but I love dressings drizzled on pretty things for a touch more beauty and/or flavor. Maybe a pretty dill sauce?
Love the pic of the plum cake, gonna try asap!
Thank you for all you do to make us look so talented at dinner parties!
Gladys Rellinger Zone 5b says
I slice cabbage and onions and fry them in a wok type frying pan. I use only cold pressed grapeseed oil. You will start out with a large pot full but as it frys down it gets less and less I fry this until it is carmalized. It takes quite a while because you will want to fry it slow as not to burn it. This is soooo good We haave it at least once per week.
Gladys Rellinger Zone 5b says
I slice cabbage and onions and fry them in a wok type frying pan. I use only cold pressed grapeseed oil. You will start out with a large pot full but as it frys down it gets less and less. I fry this until it is carmalized. It takes quite a while because you will want to fry it slow as not to burn it. This is soooo good We have it at least once per week.
Joanne says
Kevin,
As I sit here on a river boat in the middle of the Rhine and Main rivers in Bavaria surrounded by vineyards on the hills I can also (almost) hardly wait to go home and try your latest recipes. But for now I am very content to eat the marvellous creations our chef prepares every day using fresh local ingredients.
Prost!
Joanne
Jennifer V says
Love roasted veggies. Will definitely try this, as I think roasted brussel sprouts are divine!
Chris says
LOVE both these ideas! Can’t wait to try! Thank you!
Joni D. says
Woo hoo! I have a large head of cabbage in my frig. Was going to make my special cabbage rolls, but have decided to do this instead! We LOVE cabbage – and this is another way we will love it! Thanks!
Aliyah Schick says
What a great idea! Another good one to try. Thanks!
Janice Jones says
Wow, that looks delicious! Thanks to your anonymous visitor for the idea and to you for showing us how to do it. I can’t wait to try!
Arden Rembert Brink says
Funny — we’d found that roasting brussels sprouts (which as we all know are basically itty-bitty cabbages!) really transformed out relationship with them, but it never occurred to me to roast slices (or wedges or any shape) of regular cabbage. Brilliant! And I have to concur with Vicki — fresh grated pamesan is great on the roasted brussels sprouts, so surely it would be wonderful on this as well.
Thanks, as always, for great ideas!
–arden–
Nancy Jeffryes says
Can’t wait to try this. I too hate boiled cabbage, but have two ways to cook it that I I love.
1. Cut it in wedges, remove the core. Place in oven during the last 30 to 40 minutes in a pan of beef roast, potatoes and carrots. Baste with the roast drippings about every 10 minutes.
2. Cut cabbage into coarse chunks (about 1″) Place in micro safe bowl with two tablespoons
of water. Cook on Hi, stirring every 3 minutes until the degree of doneness you prefer. I like mine tender-crisp. Drain and stir in your favorite cheese sauce, homemade or from a jar. YUM!
Sandra says
Kevin: Keep those great ideas coming! I have never had the pleasure of trying out so many new recipe ideas! You make them sound so mouth-watering, and your instructions so simple that one would be amiss if they didn’t give it a shot. Keep up the great work!!
Linda says
I WILL try this, and sooner rather than later. To Ilene who was inquiring about parsnips – they are delicious sliced lengthwise and roasted. Some are sweeter than roasted carrots, yum. I do both at the same time for color contrast.
Linda Stone says
Yes, very wonderful. You can also braise it for the same wonderful results. And don’t forget about German style red cabbage with apples, cinnamon, clove & etc. Also made by braising. Really good. Can also make sweet & sour cabbage soup with green cabbage–very easy just the cabbage, onions, carrots, celery, chicken or vegetable stock, bay leaves, low sodium soy sauce, ground pepper, a can of tomatoes, simmer and then add lemon juice and honey to taste ;o) Could even add some raisins into the simmer and then less honey at the end. Really good.
Rosemarie says
Love, love, love cabbage
But DID you print a cut and paste version?
Always print those whether or not I want that day
BUT – this is” want” for sure – just as soon as I can get a good head of cabbage
Luckily my husband likes cabbage as much as I do so it’s a
“good marriage” right?
Please do the cut and paste though – so much easier
BTW -having a bumper crop of tomatoes in this area
Almost ready to set up a stand on the major highway a block from our house and either
selling or giving away – LOL! Am surprised we don’t have tomato rashes from the amount we consume here in our house.
We grew Jet Star, Celebrity, Amish Paste and Romas as the old stand-bys
And then whatever various heirlooms we could find
Not many for sale at all this year – farmers all said they took a beating the last two years and so didn’t plant much
Am thinking maybe next year starting from seed – from a catalog
Is that a good idea? Anybody have a good source?
Have made tomato pie many times
In fact, once didn’t have the biscuits in the fridge as I thought and so substituted crescent rolls – NOT the same but still Heavenly with a capital H!
Thanks Kevin – you make Sunday’s e-mail sing for sure
Juanita says
I have a head of cabbage that I am fixing today. Now I know how. Thank you
Carol says
I’m not crazy about cabbage either, but love cole slaw. It is so funny you have cabbage posted today. A friend of ours was talking about cabbage last night and he throws Italian salad dressing over it, wraps slices in aluminum foil and grills it. Says it is really good. We are going to try it tonight since we saw your posting and it does look good.
Nancy Fopeano says
What a good idea. I have to try it! Thanks for sharing.
LynnB says
Nice idea. I hope you rewarded the recipe giver with one of your fine brassicas
Joanna says
This is the recipe I was waiting for!
Thank you Kevin 🙂
Marny Williams says
Made this tonight! Yum yum!
Dottie says
I am looking forward to trying this. Thank you Kevin
Sheri says
Some years ago I started cooking mine of an electric panini grill. Works great!
Mike Nance says
Slice that cabbage into a large cast iron skillet and cover with water. Drizzle several tablespoons of bacon grease over it, salt, pepper, and onion or onion powder, cover with a lid and simmer until it begins to settle. Remove the lid, turn up the heat, and cook until it begins to caramelize and even look burned, (that’s the best parts!) Turn it like you would if frying potatoes. Serve with your favorite grilled sausages and some potatoes, some crusty bread and a dark beer. I was raised on this style of cooking. I ‘spose it’s southern hillbilly with deeper roots in Ireland and Germany. It sure is good whatever you call it.
Veronica says
I hate cabbage too but oooooh, this looks yummy, will try out some day.
Doris Nieves says
Hi Kevin…it was great to see your garden…and I am glad you liked the recipe…you did it perfectly…the cabbage can also be cut into wedges… (same difference)…loved your presentation and the added spice (I sometimes add Tuscan spice) also loved that you used it as a substitute for bread…so glad I changed your mind on cabbage…see or speak with you soon, Doris
Debbie Swenson says
For a main dish version, try wrapping the rounds with a slice of bacon. Delicious. I’ve done this with wedges on the grill and they are indescribably delicious!
Shawnee says
Good morning Kevin. . . no clue how I missed this post but no matter, it looks absolutely delicious, especially with the egg on top. Such a wonderful reinvention of one of my favorites with toast. We have been eating healthfully (in spite of your yummy postings) so when you throw in a recipe such as this one, I get quite happy. I have become bored with grilled and roasted Brussel sprouts this summer, and your recipe looks to be a wonderful solution. Thank you!
Kip Morrissette says
When there is no ‘short version’ of one of Kevin’s recipes, simply copy/paste each step in a document (RIGHT click your mouse ONCE to get a drop down window, select ‘copy image’ of any picture you’d like to paste/include.) Also, included in my document, I copy/paste the www. address in case I want to quickly see all the steps. I find this way of saving recipes the easiest way to collect (and find) them. When I want to make something, I simply do a ‘Search/Find’ for a recipe, PRINT the recipe, compare the ingredients to what I don’t have on hand, highlight those items, go shopping, come home and make it…and that’s all there is to it! Whenever I take something to a party/potluck, I take along a printed copy just in case anyone wants the recipe…which happens more than it doesn’t. HINT: I always add ‘by Kevin’ when I name my documents that are recipes by Kevin. When I Search for a recipe, I can just type Kevin and all his recipes are listed. Hope this helps some of you find recipes faster than going through a pile of recipes (that you swear you are going to organize…someday.)
June says
Made these last night. They came out beautifully and my husband and I both loved them! What a twist on cabbage! In my opinion roasting brings out the best in vegetables but I would not have thought of roasting cabbage! Thanks for a tasty recipe.
Linda says
Made this tonight…we call the singed crispy bit cabbage candy! So good!
Trudi Dido says
AHA! When I went back to retrieve the plum cake recipe I saw this one as well . We will test it out on that famous elevrn year old and see if it passes . It SOUNDS good.
LoveyO says
So-o-o good and good for us! You’re delightful!
Perveez jamaji says
Hi Kevin , I have been looking at your ‘house for the garden all the time ,but this is the first time I am leaving a comment. First of all I love your ideas, and today I saw the creme brûlé and I have decided to try. I grew up eating creme caramel, we called it caramel custard . Mom used to make it, chill it and then turn it overon a plate, and we would watch the delicious caramel syrup run down the custard and on the plate, surrounding the custard. Yum ! Now I am 82years old, and have made the custard umpteen times, for my children and grandchildren. I have never made creme brûlé though I don’t have a torch. (Should get one) thanks for the recipe, don’t you think it will raise the cholesterol levels with so many egg yolks and the cream ? But what the heck no harm having it once in awhile. My husband would love it .
Thanks a lot keep posting the gardening ideas too. Love gardening also.
Sorry for writing on the wrong subject, but must try the cabbage recipe also.
Maurine Johnson says
As I am putting these in the oven just now, I see I cut them wrong! Somehow I think they will be just as yummy! We love roasted veggies!
JoAnne says
My husband and I love this cabbage recipe!
Diane C says
I love cabbage but have run out of ideas for ways to serve it. I cannot wait to try this!
Jean Howell says
Delicious!
Sue Smith says
Got some growing in my garden so I will certainly try this when they are ready. Thanks for the great idea.
Annie says
I make this often……..I have found that people who do not care for cabbage love this!
Frantique says
I will try the fennel seeds. Needed some new ideas. In summer when the garden is prolific I eat lots of vegetables for breakfast. I shred red cabbage and onions, saute in pan, add a splash of ‘real’ cider vinegar, kosher salt and pepper. Remove to plate and add a bit of olive oil and bacon drippings to pan and soft fry an egg – yummy. I eat chard, kale, green beans, broccoli and brussels sprouts the same way with herbs of choice – summer breakfast almost always include vegetables. Pictures look great too Kevin – guests would be impressed :-). My recent breakfast included a bit of garlic, jalapeno pepper, baby zucchini, sweet corn with salt, pepper, cumin. Soft fried egg or scrambled. Uncomplicated and delicious! Keep the ideas coming. BTW, the kohli rabbi has been perfect this season.
Janice MacLean says
I love this, and I use caraway seeds. I will definitely try the fennel seeds next time!