Friday, March 02, 2012

Recipe for Roasted Cabbage with Lemon

Roasted Cabbage with Lemon
This Roasted Cabbage with Lemon is a perfect side dish for corned beef, but I'd eat it any time of year!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.   This Roasted Cabbage with Lemon was first posted in March 2010, and I've made it many, many times since then.)

My friend Robin lives about 45 minutes away from Salt Lake, so sometimes when she has an early morning meeting she stays at my house. Last Friday was one of those nights, and since Robin loves cabbage I knew it would be a perfect time to test this recipe. I first spotted Roasted Cabbage with Lemon on a blog called Eat Repeat and bookmarked it to try, and then when I was talking to my friend Mary (another cabbage lover) she told me how she roasts red cabbage, so you can bet I'll be trying that soon as well.

Robin and I loved this roasted cabbage so much I made it again the very next day to take photos for the blog. If you like cabbage at all, I'm guessing you'll love it too. And if you're going to be cooking Corned Beef and Cabbage next week for St. Patrick's Day, I recommend cooking the cabbage this way and serving it with the corned beef.

Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. I trimmed the stem end a little, but next time I might leave the stem on before I cut the wedges so less leaves fall off.

Carefully trim the strip of core on the edge of each cabbage wedge and lay cabbage wedges on a baking sheet so they aren't crowded.

Whisk together the olive oil and lemon juice. I used 2 T olive oil and 2 T lemon juice, but next time I'd add another Tablespoon of lemon juice and make it even more lemony.)

Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Turn carefully and repeat with the second side.

Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully.

Then roast the cabbage 10-15 minutes more on the second side, or until it's done to your liking. I cooked mine about 12 minutes more, and it was still a little chewy when we ate it. A perfect side dish!

Serve the cabbage hot, with extra lemon slices for people to squeeze on a bit more lemon juice if they'd like.


Roasted Cabbage with Lemon
Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.

Ingredients:
1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon)
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Instructions:
Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

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South Beach Suggestions:
Not only is cabbage a wonderfully nutritious cruciferous vegetable, but it's also one of the most low-glycemic vegetables around, making this a perfect side dish or vegetarian main dish for any phase of the South Beach Diet. The day I made the recipe again to take photos, I had a big plate of roasted cabbage for lunch and loved it, but this would be perfect to serve with Corned Beef for St. Patrick's Day, or as a side dish for roasted sausages, roasted chicken, or pork chops.

More Tasty Ways to Eat Your Cabbage:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Napa Cabbage and Red Cabbage Salad with Fresh Herbs and Peanuts from Kalyn's Kitchen
Ham and Cabbage Soup with Red Bell Pepper from Kalyn's Kitchen
Greek Cabbage Salad with Feta and Thyme from Kalyn's Kitchen
Sweet and Sour Red Cabbage from Simply Recipes
Braised Green Cabbage with Onion, Carrot, and a Poached Egg from Orangette
Easy Stuffed Cabbage Rolls from Wasabimon
Quick and Spicy Chinese Cabbage Pickle from Just Hungry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

113 comments:

Maria said...

I've been waiting for this one-ever since I saw it on your facebook status:) Looks amazing!

Heather @ Side of Sneakers said...

I've never seen cabbage look so appetizing! I need to remember this one :)

zorra said...

Wow, looks amazing. Recipe is saved on my computer. Thank you.

Wandering Chopsticks said...

This sounds so simple, but ooh so good. I love cabbage. I normally saute brussels sprouts with just a bit of salt and vinegar and was just wondering if I could do the same thing with cabbage. I think I'll roast cabbage with some vinegar instead.

Cara said...

This sounds great! Cabbage is not a vegetable I cook with very much so this sounds like a nice way to change things up.

Jessica said...

Looks absolutely delicious!

Cookin' Canuck said...

What a beautiful photo (and the plate's not so bad either - wink)! I am definitely trying this recipe. It looks like a fantastic way to enjoy cabbage.

Karina Allrich said...

I love roasted cabbage- it's so sweet and tender. I've always mixed it up with other veggies, but roasting the wedges solo is a fabulous idea. Slainte!

jen said...

this is another recipe I've been seeing a lot, and for good reason, it's delicious!

MeetaK said...

i love cabbage and kalyn this is such an easy but flavorful way to prepare it. simply awesome!

DailyChef said...

This looks great! Time to increase my versatility with cabbage--thanks for the great idea!

A Year on the Grill said...

My wife just asked for cooked cabbage... May be on my menu next week


very timely thanks for this post

Lydia (The Perfect Pantry) said...

I love the idea of the lemon; I'm not sure why, but it seems it would balance some of the gassy quality of the cabbage. I've bookmarked and I'm going to have to give this one a try. Yes, with corned beef!

Pam said...

I've roasted a lot of veggies, but cabbage is not one of them! I'll have to give this a try!

Aubrey said...

Hi Kalyn! I'm so glad you liked the recipe too, it's been a staple of mine ever since I read about it in Martha Stewart Living. Lately I've been making it with sesame oil and soy sauce instead of olive oil/lemon juice. Anyway, thanks for the links!

Kalyn said...

Aubrey, you can see that a lot of us are excited by this idea, but now I'm going "wow" at your adaptation with sesame oil and soy sauce. I must try that version too!

Sandi @the WhistleStop Cafe said...

I have some cauliflower that I am roasting and I remembered this... I'll let you know if it works!
I have loads of lemons without any skins that need to be used.

Johanna GGG said...

Wow I have roasted many veg but not cabbage - must try this - and your st pat's day suggestion sounds excellent although I will need think about a veg option for the corned beef - maybe smoked tofu!

FabFrugalFood said...

Roasting veggies makes them so flavorful! Why did we ever think steaming was a good idea?

Can't wait to get home and try this for my Annual St Pat's party. ((With a last name like mine, celebrating on March 17th is a must!))

Donna KELLY

the wicked noodle said...

I'm not a huge cabbage fan, but I'm willing to try it again based on this recipe. YUM!

T.W. Barritt at Culinary Types said...

I love cabbage - I've never tried roasting, but can't wait to give it a shot. The idea of the roasted flavors of cabbage and lemon makes me hungry!

Inmaculada (Adi) said...

Thanks so much for anothere brilliant recipe¡¡¡ it looks very mediterranean and healthy.

I think I will add just a little of shreded lemon peel... I have organic lemons on hand and we DO really love lemon scent.

Have a nice week :-))

WizzyTheStick said...

Never thought to roast cabbage before. This is fabulous

Kalyn said...

Ooooh, I do love the idea of adding some lemon zest to the recipe. (This is what makes blogging so fun, good ideas just keep getting better!)

CJ said...

I do that with Belgian endives (cut in half). Never thought about making cabbage that way. That is absolutely a terrific idea!

p.s. Great photo too.

Adding a dab of Dijon to the lemon mixture just crossed my mind.....

Kalyn said...

CJ, I've never cooked Belgian Endives, will have to try them. I love the idea of adding a dab of Dijon to this too, another great variation!

maninas said...

What a great idea! it looks beatiful, too

Kasey said...

Kalyn, love this recipe! I'm a huge fan of cabbage and this presentation would turn any skeptic into a cabbage lover. Must try soon!

Cynthia said...

This dish and the serving platter are both show stoppers!

ChichaJo said...

I love cabbage too! And I am sure I would love this...must try roasting cabbage!

CJ said...

Kalyn- About the Belgian endives. Easiest way to introduce yourself to them is to wash, remove tough out leaves, lightly trim root end, leaving it intacts (so the leaves stay together). Then drizzle the cut sides with a good quality olive oil and a light sprinkle of kosher salt. If you ghave a griddle pan (with raised ribs), oil it and get it very hot. Place the endive halves cut side face down and adjust the temp. You want them to be slightly softened, grill marks giving a slightly smoky char. Remove from the heat and add to a salad or dress with a viniagrette. You can cut them into bite sized pieces. (I like to do this with sweet onion quarters too.) Great with a salad that includes apple or pear, some shaved asiago (or other tangy, buttery, nutty cheese) and a little honey-dijon-sherry or chardonnay vinegar viniagrett. What a treat it will be!

Kalyn said...

CJ, thanks for the great description of how to cook them. I'm going shopping today so will look for some.

Kevin said...

I like the sound of roasting cabbage like this!

Mommy 2 Bears said...

You rock! I'm going to the store this afternoon to get all my stuff for St. Patrick's Day and this is how I will be cooking the cabbage this year.

Kalyn said...

I'm cooking my cabbage this way to go with my corned beef too!

Abbey said...

I tries this last night with napa cabbage, it was great! Even my notoriously anti-veggie husband like the cabbage because of the crunchy bits. I think next time I'll just do a rough chop on the whole thing and roast away. I'm curious to try it with purple cabbage too.

Kalyn said...

Abbey, interesting to hear that it works with Napa cabbage too. I like your idea of just doing roughly chopped cabbage as well.

Kacey said...

What a great idea! I'm going to be trying a new corned beef recipe using a fruit glaze so these should be perfect to go along side it!!!

Cara said...

Kalyn, I just wanted you to know we tried this last night. I forgot to pick up a lemon so I just used some cider vinegar. We really liked it - I'm glad to have a new veggie option on the table, since cabbage is not really something I ever though to cook as a side dish aside from coleslaw. Thanks!

Kalyn said...

Cara, we're channeling each other because I made it last night too, to eat with some leftover corned beef. Good to know it works with cider vinegar too; glad you liked it. I think this is now my favorite way to cook cabbage!

Anonymous said...

I fixed this tonight to have with a Greek shrimp recipe. It was delicious and the lemon paired well with the shrimp. I threw in 2 parsnips cut into sticks and Wow! did the lemon-oil basting liquid make them POP! I know they are higher carb, but for occasional consumption they were worth every bite. Thanks for the excellant recipe.

Kalyn said...

Glad to hear you liked it!

Anonymous said...

I made this with 1/2 green and 1/2 red cabage. I prefer to omit the lemon juice. I added to the olive oil, S/P, 1 minced garlic and 1 tsp. Aleppo pepper (or paprika). After flipping the second side, I slightly fan out the wedges to roast more evenly. It was delicious. The lemon juice was just too overpowering for my taste. I would drizzle the lemon juice after baking for a more fresh lemon taste.

Jan said...

I made this tonight and just loved it. Thanks for posting it. I liked reading all the variations as well.

Kalyn said...

Jan, thanks for letting me know you liked it!

Sabina said...

I finally made this last night! I'd tried before and cut into a cabbage with a rotten middle!
I had no lemons so I used lime. It was fantastic! So easy and yummy. Thanks for the recipe!

Kalyn said...

Sabina, love the sound of this with lime! Glad you enjoyed it.

Anonymous said...

thanks for having what sounds to be an awesome recipe...I'm trying it this afternoon!

Deb said...

I eat a lot of cabbage (2 heads a week) to help me lose weight and stay healthy. I was looking for something other than my normal routine of boiling it. I came across your blog and tried it. Fabulous! Thank you!

Kalyn said...

Deb, so glad you liked it. I loved this when I made it.

Jessica B. said...

I made this as a side dish with tonight's dinner and loved it. The roasting produced a great taste, along with the lemon. I will definitely add this to my vegetable "rotation". Thank you for sharing the recipe!

Kalyn said...

Jessica, so glad you enjoyed it. I loved this recipe and still want to try roasting red cabbage as well.

Lindsay said...

I just made this and YUM YUM YUM! I was planning on having this and something else for lunch but had a big plate of roasted cabbage instead. Thanks!!!

TheGourmetCoffeeGuy said...

Great recipe. Have heard how healthy cabbage cooked this way is. Sounds delicious as well. Thanks for sharing.

CarolynT said...

The cabbage was really wonderful, Kalyn. Loved the lemony flavor. I used more lemon juice, per your request. I made it with our traditional St. Patty's dinner tonight. Thanks for posting the recipe.

Kalyn said...

Carolyn, so glad you liked it.

Federicksburg Food Ministry said...

100+ people feasted on this fabulous cabbage along with with apricot-glazed homemade corned beef, champ (mashed potatoes with scallions, watercress and sweet butter), and brown soda bread a week ago. The cabbage was the hit of the lunch which raised money to help fund food (and 500+ Easter baskets) for people in need in our community. THANK YOU for a great recipe that's made lots of cabbage converts in the BBQ rules Texas Hill Country!

Kalyn said...

I'm happy to hear that so many people enjoyed the recipe *and* that it helped raise money for a good cause. Thanks so much for letting me know. And your menu sounds just fantastic!

Barb said...

I made this last night and used Napa cabbage as I had a head of it already. Instead of mixing evoo and lemon juice, I use evoo that was infused with Meyer lemon. It was delicious! Who would have that that oven roasted cabbage would be so good.:) Thank you for adding a keeper recipe to my list of roasted veggies. I'm also looking forward to trying the suggestion of another poster using the sesame oil and soy sauce. I think that the Napa would work especially well for that application.

Kalyn said...

Barb, I love hearing how you did this with napa cabbage! (And I agree that the sesame and soy sauce would be especially good with napa cabbage.) Thanks for sharing!

Martha McKinnon said...

I had roasted cabbage for the first time last fall after reading about it in one of Mollie Katzen's cookbooks. We loved it, but haven't tried it with lemon yet;-)

Kalyn said...

Martha, the lemon is great with the cabbage. Mollie Katzen was ahead of her time.

Eva said...

Made this last night. GREAT! Even hubs liked it, and he's not really a cabbage person.

Kalyn said...

Eva, so glad it was a hit!

CherylK said...

Just made this for dinner tonight with a pork roast and whipped potatoes. Yum, yum!

FYI, I only had one tablespoon of olive oil so I used that plus a tablespoon of canola oil and three tablespoons of lemon juice.

Kalyn said...

Cheryl, so glad you liked it. And good to know it is tasty with canola oil too.

No Thanks to Cake said...

This is seriously the best cabbage I've eaten in a long time. I actually shared it for my blog-readers as well. So delicious! Thank you for sharing!!!

http://nothankstocake.blogspot.com/2011/11/new-recipe-my-favorite-cabbage.html

Donna said...

this cabbage is DELICIOUS! I just made it with some black beans and quinoa burgers. wow - I am in love. thanks for sharing!

Kalyn said...

Donna, so glad you enjoyed it! (And it's cabbage. Hard to believe, huh?)

Sue said...

Prepared this cabbage yesterday along with chipotle pork stew, polenta for my BF and mashed fauxtatoes for me. BF predicted that he would probably need some help with his cabbage wedge, but he managed to finish his without any problem. When I mentioned it to him he said it actually tasted better than he had thought!

Thanks for sharing this super simple and tasty recipe. I'll make it again.

Also, thanks to the person (CJ) who mentioned roasted Belgian endives. I often have that vegetable in the fridge, but I usually eat it raw. I'm going to try roasting it. Just wondering what would go well with it?

Kalyn said...

Sue I do love this recipe, so glad you and the BF enjoyed it. Haven't tried roasting belgian endives yet myself, but they sound good. Seems like it would go with anything the cabbage goes with.

Sunny Bead said...

I made this fantastic recipe tonight, I made a couple changes. I also roaster cut up cauliflower prepared the same as well as roaster some large cloves of Garlic in tha pan too. I served them all together with a dollop of sour cream and a couple tablespoons of Fresh salsa, it was amazing, such a savory delight with all kinds of melding tastes . Will definitely make again. Cheap, simple, low cal, healthy and I'm left with a great taste in my mouth ... Yummy...

Sunny Bead said...

Oh I also zested the lemon and sprinkled the zest over before roasting!

Kalyn said...

Sunny, so glad you liked it!

LeLe said...

I made this last night after seeing it a few days ago and knowing I needed to do something with the massive cabbage head in my crisper that I bought when they were 29 cents a pound. I made it as directed and LOVED it. My husband said it could have used a bit more seasoning of some sort, but I thought it was perfect. Especially the parts that got a little crispy and absorbed all the lemon juice and salt. :)

Kalyn said...

LeLe, I love those crispy parts too!

Pat Machin said...

I'm always looking for new ways to serve cabbage and this looks really good. Thanks.

Kalyn said...

Pat, hope you enjoy it!

kellypea said...

I'm a cabbage lover so can't wait to try this. Funny, but we pretty much prefer our Brussels sprouts this way, so go figure that I haven't tried it with cabbage. Lemon really brightens up the flavors, doesn't it? Definitely perfect to try with corned beef!

Judith said...

This recipe was a delicious surprise. I love roasting vegetables and had never thought of using cabbage. The lemon juice wash was the perfect touch. It was a delicious combination.

Kalyn said...

Kelly, I'm a cabbage lover too, and just love this recipe.

Judith, glad you enjoyed it so much!

Geeky Gerl said...

So what if I ate it for breakfast... I used Trader Joe's Kalamata EVO, TJ's Flower Pepper and the extra Tablespoon of Lemon Juice. Excellent!

Kalyn said...

Geeky Gerl, sounds like a good breakfast to me!

Domestic Bliss Designer said...

I'm a fan of cabbage cooked any way any how and love coming up with new recipes for useing it. Roasting is one of my favorites next to stir frying. A great spice to add to your roasted cabbage along with the lemon juice and zest is a little summer savory. It offers a great flavor compliment and is great served with roasted pork or keilbasa sausage instead of corned beef.

bowllicking.com said...

What a simple, but delicious sounding idea! It reminds me of how people often will grill endive or other chicories. I'm looking forward to trying this out soon.

The Barneys said...

This is so yummy. We have made it 4 times. We tried it on the grill and loved it better that way. Just don't cut the core so it stays together better.

peachesandcake.com said...

Oh my GOODNESS I made this last night and it was DELICIOUS! I think it's my new favorite snack!! I could pretty much eat the cabbage all by myself. I love the little crispy charred parts on the side. Mmm...thanks for the great inspiration!

Kalyn said...

Oh I love the idea of cooking this on the grill, how brilliant! And smart to keep the core intact for easier grilling too. Thanks for sharing!

Jayne said...

This cabbage looks amazing. I have never cooked cabbage before and my mother always boiled it. I am going to try and entice my teenage son with this recipe.

Can I freeze the extra slices? If it's ok to freeze them, how would I re-heat them? Would you recommend thawing them first? I usually cook my vegetables from frozen.

Thank you for the great site!

Jayne

Kalyn said...

Jayne I don't think this will be nearly as good after it's been frozen, but I bet you won't have much left it's so good!

Mom said...

I am excited to try this tonight! I am a new fan of roasting veggies and this looks so yummy! I am also experimenting with my corned beef in the crockpot so this is the perfect way to cook the cabbage without adding the cabbage half way to my meat! THank you!

Kalyn said...

I love this recipe with corned beef; hope you enjoy it.

adelaidefood said...

I love this, what a brilliant idea! How is it that you always end up with more cabbage than you know what to do with? :)

trixi said...

When I told my family i was making roast cabbage they all looked at me as if to say...well I wont be eating that. Needless to say I have just cooked it two days in a row and they LOVE it! Thanks

Kalyn said...

Trixi, so glad you guys are enjoying it!

tamdoll said...

This was AMAZING. Thank you for the how-to!

BETHANY said...

Made this tonight and served it with a black bean couscous salad. Delicious!

Feisty Irish Wench said...

Pinterest directed me here. And I'm going to share this with my Paleo eating sister. It's the least I could do in return for her telling me how to cook brussels sprouts so they're tasty.

Anonymous said...

You have not steered me wrong yet Ms. K! We have made several of your recipes and they have all been great! Made this cabbage last night with garlic infused olive oil. I couldn't stop eating it. If I had been home alone I might've ate the whole head by myself! Your blog is a wonderful resource. Thanks for all you do to get new & yummy recipes out to your readers!

Danielle said...

I made this and it was fabulous. I just posted it today in my Your Recipe - MyKitchen post linking back to you. Stop by and see!

Kalyn said...

I love it that this recipe is still finding new fans. So tasty and healthy.

ladki said...

Let me first say that I hate cabbage. I'm more of a broccoli and cauliflower gal when it comes to the cruciferous family.

But I got a huge cabbage head in my CSA and started looking up recipes of what to do with it online and ended up on your site. (An AWESOME site btw).

And my husband and I tore up that entire head of cabbage!

I made some adjustments though . . . . instead of olive oil I used 2 tsp soy sauce, 2 tbsp sesame oil, 2 tbsp lime juice and brushed them onto the wedges and baked it.

So yummy and chewy!

Kalyn said...

Ladki, I think I must try your version now; sounds wonderful!

Tiffany said...

I followed your recipe today and it is amazing! I already love cabbage, but the lemon juice took it to another level of delicious.

Monica said...

Trying this tonight! Using a red cabbage, and added a little fresh garlic to the lemon/oil. Can't wait to try it... looks delicious! (we love cabbage to begin with, so I'm sure it'll be fantastic)

Kristen said...

I saw these on Pinterest. and have been obsessed ever since. I am going to feature these on my blog. I have s sunday spotlight called " Words I wish I wrote" where i feature outstanding posts. If its not ok, please let me know.

Kalyn Denny said...

Kristen, you are welcome to feature this as long as the entire recipe is not reprinted. I am happy to let you use the photo as well, as long as there is a link to get the recipe from my site.

Dora said...

I had an almost whole cabbage in my refrigerator and didn't want to eat just plain cabbage salad, so I did this instead. It was so awesome! Thank you for the recipe.

Kalyn Denny said...

Dora, so glad you liked it!

Sandy Price said...

Kalyn, I saved this recipe to my files some time ago, and then rediscovered it when I opened my 2007 Thanksgiving file looking for ideas. Not sure how it accidentally got into that file, but think it fortuitous anyway, as it dawned on me that this is an excellent way to prepare Brussel Sprouts, a traditional Turkey Day veggie. I think I will!

Kalyn Denny said...

Sandy, I think that's a brilliant idea. I may have to try it myself!

Michelle W. said...

This was a new way of making cabbage for us and we LOVED it! I am trying really hard to follow SB diet plan so I will be making a lot of your posted phase one recipes to stay safe and along the guidelines. Thanks Kalyn and am looking forward to reviewing lots of recipes coming up :)

Kalyn Denny said...

Thanks Michelle, so glad you liked it. Good luck on South Beach!

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