Roasting is one of my favorite ways to prepare cabbage. Cut into steaks, the center leaves become tender while the outer leaves get slightly crispy. This easy and delicious side dish complements any meal. Vary the seasonings, and you have a versatile vegetable to add to your dinner in minutes.
Cabbage holds many impressive health benefits. It belongs to the Brassica family, which includes Brussels sprouts, broccoli, cauliflower, and kale. Also known as cruciferous vegetables, these powerhouses are packed with nutrients while being low in calories.
The nutrient profile of cabbage is impressive. Just 1 cup of raw green cabbage contains 22 calories, 1 gram of protein, and 2 grams of fiber. This “king” of cruciferous vegetables is an excellent source of vitamins B6, C, and K. It contains powerful antioxidants that help protect the body from free radicals that can damage cells. In addition, it contains the amino acid glutamine, critical for the growth and regeneration of the cells that line the gastrointestinal tract.
Ingredients:
1 small head of green or red cabbage
Olive or avocado oil
Salt, pepper, turmeric, and paprika
Red pepper flakes or cayenne pepper (optional)
Instructions:
1. Preheat oven to 375°F.
2. Wash the cabbage and remove any discolored or damaged outer leaves.
3. Cut the cabbage into 3/4″ or 1″ steaks.
4. Place the cabbage steaks on a lightly oiled shallow baking dish.
5. Brush each steak with oil, then season with salt, pepper, turmeric, and paprika. Add red pepper flakes or a small amount of cayenne if desired.
6. Flip each steak and repeat with oil and seasonings.
7. Bake for about 20 minutes, until leaves are tender. If steaks begin to dry out, add a small amount of water to the baking dish.
8. Flip steaks and bake for another 10 minutes.
Enjoy!
