Roasted Cabbage Food

OVEN ROASTED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.

OVEN ROASTED CABBAGE

Steps:

• Pre-heat oven to 425°F.
• Combine salt, pepper, and sugar in small bowl. Set aside.
• **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges.
• **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together.
• Brush a rimmed baking sheet with 1 tablespoon olive oil.
• Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
• Roast until cabbage is tender and edges are golden, 25 to 35 minutes.
• Sprinkle hot cabbage with balsamic vinegar if using.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

ROASTED CABBAGE WEDGES

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

GARLIC LOVES ROASTED CABBAGE

Steps:

• Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
• Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
• Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

CRISP ROASTED CABBAGE

Steps:

• Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
• Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.

THYME-ROASTED CABBAGE

Steps:

• Cut 1 small green cabbage (outer leaves removed) into 4 wedges. Brush with melted butter; season with chopped thyme, salt and pepper. Lay each wedge on a thyme sprig on a parchment-lined baking sheet. Roast at 400 degrees F until the cabbage leaves are crisp, 25 to 30 minutes.

ROASTED CABBAGE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
• Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

EASY ROASTED CABBAGE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
• Bake in the preheated oven until tender, 40 to 55 minutes.

ROAST SAVOY CABBAGE WITH LEMON

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.

ROASTED CABBAGE WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
• Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
• Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.

ROASTED NAPA CABBAGE

Steps:

• Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
• Preheat your oven to 450°.
• Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
• Serve hot.

ROASTED CABBAGE & ONIONS

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

GARLIC RUBBED ROASTED CABBAGE STEAKS

Steps:

• 1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
• 2. Rub both sides of cabbage with smashed garlic.
• 3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
• 4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
• 5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!