Roasted Purple Cabbage Food

OVEN ROASTED GARLIC PARMESAN CABBAGE STEAKS (KETO, GAPS, LOW-CARB)

Steps:

• Preheat oven to 400 degrees F.
• Slice the quarter cabbage into 1/2" - 3/4" wedges.
• Brush a rimmed baking sheet with avocado oil or another choice of high-heat fat.
• In a small bowl, combine melted butter, garlic and parmesan.
• Spoon about a tablespoon of garlic and cheese mixture unto each cabbage wedge and spread it evenly across the top. Sprinkle crunchy Maldon Salt.
• Bake for 15-20 minutes, depending on preference. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Best enjoyed immediately but can be refrigerated up to one week.

ROASTED PURPLE CABBAGE

Steps:

• Preheat oven to 400 degrees F. and line two baking sheets with parchment paper.
• Slice the cabbage into 1-inch-thick rounds and place them on the baking sheets in a single layer. Brush the tops with olive oil and sprinkle with garlic powder, paprika, salt and pepper.
• Roast until the cabbage is tender and edges are golden, 40 to 45 minutes.

ROASTED CABBAGE WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon 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 more. Toss with vinegar.

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.

PURPLE CABBAGE PORIYAL

Steps:

• Grate cabbage or slice it thinly. Chop the big onions finely. Slit green chilli and set aside. In a kadai, heat oil and temper all the ingredients given above in the same order. After they splutter,add the big onions, green chilli and curry leaves. After onions turn transparent, add cabbage and fresh peas. Add salt and saute for few minutes in medium flame. After they shrink,sprinkle some water, stir well. Close the kadai with a lid and cook for sometime. Stir in whenever required.Take care cabbage should not be burnt. In the mean time, grind the ingredients given under"to grind" without adding water. After 10 minutes, cabbage would be cooked well and soft. Add this ground ingredients to the cooked cabbage and stir well for few minutes till you get a nice aroma. Remove and serve.

PURPLE CABBAGE STIR-FRIED RICE

Steps:

• Finely chop purple cabbage and keep aside.
• Finely chop onion, green chili, and garlic. Grate or pound the ginger.
• Heat the pan and put oil in it.
• Add mustard seeds and asafetida when the oil is little hot.
• Let the seeds crackle. Add curry leaves, raw peanuts, and green chili and stir well.
• Now add onion, garlic, and ginger.
• Once the mix turns golden brown, add purple cabbage, Turmeric powder, and Salt.
• Mix well and cover. Lower down the heat to medium and let the cabbage cook.
• After about 5-7 mins, purple cabbage will start to turn soft and nearly 70% cooked.
• Add rice. Mix well. Cover and lower down the heat.
• Let the mix be on heat for another 1 min, then close the heat and let it still be covered.
• Serve when ready! Enjoy!

PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)

Steps:

• In a skillet - heat your butter and olive oil together over medium high heat.
• add onions and saute for approximately 3 mnutes.
• Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
• 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
• Serve.

QUICK FRIED PURPLE CABBAGE

Steps:

• Chop the cabbage and leave aside.
• Chop the green chillis fine and leave aside.
• In a pan, make a tadka by heating oil or ghee with cumin (jeera) and mustard seeds (rai.) (If you want it dairy free, use oil. Don't use ghee.)
• After two minutes, add in the chopped chillies and fry for 2 more minutes.
• Lastly, add in the chopped purple cabbage and salt and fry for 5 minutes.
• Serve with bread or rotis and a spoonful of yogurt on the side.

ROASTED RED CABBAGE

Steps:

• Preheat oven to 400 degrees.
• Slice cabbage into thin strips. I like to make mine about 1/8 to 1/4 inch wide. This ensures I'll get those crispy bits I want. Spread the shredded cabbage on a large baking sheet.
• Drizzle olive oil over the cabbage.
• Add salt.
• Bake for 20-25 minutes, stirring occasionally. You will know it's done because you'll have some beautiful brown crispy pieces mixed in with the bright purple.

PURPLE CABBAGE SOUP

Steps:

• Add all the ingredients to a large pot, cover and turn the heat to high to boil. Once it starts to boil turn the heat down to medium (if it starts to boil turn the heat down). Cook for about 20-30 minutes. Serve and garnish with fresh cilantro and add salt to taste.