Roasted cabbage is a hidden gem!
The pandemic kicked off a new love for me: cabbage. I was looking for long-lasting veggies so that I could make fewer trips to the grocery store. Enter cabbage. It's long-lasting, versatile, inexpensive, and nutritious.
Cabbage is a low-carb, nutrient-rich veggie. It's a good source of fibre, so you can stay satisfied for longer when you add cabbage to your meals. Cabbage is an excellent source of vitamins C and K -- both important for heart health.
Like other cruciferious veggies, it contains sulfuric compounds and phytochemicals (natural plant compounds) that may help to reduce chronic inflammation.
And, that deep purple colour comes from anthocyanins (natural plant compounds) that are also found in high amounts in blueberries; research links anthocyanin intake with improved memory.
So there's a lot to love about cabbage nutritionally speaking!
If you're not sure what to do with cabbage besides making coleslaw, it's a great crunchy addition to green salads, fabulous in stir-fries and it is drool-worthy when raosted.
Here's a simple recipe-ette for roasted red cabbage that will leave you craving more.
Roasted Red Cabbage with Warm Balsamic Drizzle
Cut cabbage into 1-inch wedges, keeping the core intact as much as possible to hold the wedges together. Arrange on a lightly greased baking sheet. Drizzle or brush with oil and sprinkle with salt. Roast in 450F oven, turning once, until edges start to crisp, about 35 to 40 minutes.
Remove from oven, sprinkle with freshly ground pepper and hot pepper flakes (if desired). Drizzle with warm balsamic drizzle and chopped parsley.
Warm Balsamic Drizzle
Just before the cabbage is finished, add ¼ cup balsamic vinegar, 1 tbsp brown sugar, and one small clove of garlic (minced) to a small pot over medium-low heat. Bring to a boil, then turn heat to low and simmer for about 1 minute. Pour over cabbage.