Foodie Files // Roasted Cabbage

Sometimes cabbage gets a bad reputation, especially from those who did not grow up eating it. But, red (purple) cabbage is such a great source of vitamin C, and it also has anti-inflammatory properties, as well as many other excellent health benefits. But, again cabbage just like herring, kale, or even pickled foods are for an acquired palate.  

Fortunately, in my multi-cultured family I was raised on eating loads of all the types of food, including those previously mentioned. I got rather used to incredibly potent aromas found in vegetables (some strong like great tasting cheeses), and certain types of fish, but all indeed very good. 

Although vegetables may come naturally to me to add to every meal, it can be difficult to sway your guests who are gourmet vegetable virgins.    

I recently made roasted red cabbage for dinner for a group of friends, all of whom love veggies. However, one of our veggie eating guests did despise a few key vegetables that we eat regularly (particularly kale, Brussels sprouts, and Swiss chard, etc.). She did love cheese though, and I made sure to add it to one side dish that night. Often the sole reason one might not like certain foods can be because it may have been under-seasoned or prepared only one way. 

This is a vegetarian side that I’ve cooked many times, but I usually use blue cheese. It resulted in us liking this with feta cheese even better.  

Our easygoing dinner would be the first time that our “sort of vegetable eating” guest had tried red cabbage. Lucky for me it passed the test. I also recommend adding a side of roasted potatoes as well, which I served with baby greens, and shrimp satay. 

Ingredients: 

• 1 head red cabbage
• Thyme (dried)
• 2 tbsp. olive oil (more for drizzling)
• 1 tsp. onion powder
• 1 garlic clove (finely chopped)
• feta cheese (Greek)
• 8 juniper berries (optional)
• kosher salt
• fresh cracked black pepper

Time: Prep: 6 minutes or less.

Preheat oven: 200 C/400 F/ Gas Mark #6

Yield: serves 4

Method:

1. After rinsing the cabbage off and removing core, slice cabbage into wide pieces, approx. 2 cm (or up to 1-inch) each slice (can be cut into wedges also).

2. In a pan with olive oil, lightly braise cabbage until slightly softened.

3. Remove slices from pan, and lay cabbage pieces on a large baking sheet.

4. Drizzle a little olive oil on each cabbage slice.

5. Evenly sprinkle onion powder, juniper berries and chopped garlic on all pieces. Then, sprinkle a large pinch of thyme on top of each slice.

6. Bake in the oven about 28-35 minutes or until browned and crisp. I kept mine in a bit longer for crispness.

7. Put sliced or crumbled feta cheese on top of cabbage slices.

8. Season with freshly cracked black pepper and kosher salt to taste. (I also added freshly toasted pecans to mine).

9. Serve hot.

Bake: 200 C Cook: 28-35 minutes.

Have you tried red cabbage? What’s your favourite vegetable to eat?