March 29, 2012

I Can't Stop Thinking about Roasted Cabbage

I planted a few cabbage seeds last week.

I started thinking about Roasted Cabbage while I was sprinkling the seeds into the soil...... and I haven't been able to stop thinking about it!

Roasted Cabbage tastes sweet and buttery to me (even though there is no butter in it). I took these pictures a while back but didn't blog about it at the time. I can hardly wait for those seeds to grow so I can roast cabbage again!(p.s. I can't stop thinking about chocolate, either... thank goodness I don't have to wait for chocolate to grow! Recipe for this Muddy Day Pie is here.)

Preheat oven to 400°. Rinse cabbage and remove tough outer layer of leaves. Cut cabbage into wedges, cutting out core, if desired. Brush all sides with olive oil and sprinkle with coarse salt and fresh ground pepper. Roast for 30 minutes, turn wedges, and roast for another 30 minutes.


Candy C. said...

I made roasted cabbage, potatoes, carrots and onions to go with our corned beef for St. Patrick's Day. I LOVE roasted cabbage and roasted Brussels sprouts! :)

homegrown countrygirl said...

Candy C ~ What a delicious St. Patricks Day (or Any Day!) meal! And with your new favorite Chocolate Guiness Cake! (p.s. I hope the Muddy Day Pie is a hit!)

MARARIA said...

I love cabbage any way even in salad! I haven´t tried roasted, it´s time to try it with these delicious baby cabbages!

homegrown countrygirl said...

Mararia ~ I like cabbage in salad, too! (In America a salad made mostly of shredded cabbage is called "coleslaw.") I think you will like to try it roasted.