New and Improved Cabbage: Caramelized Edition

Caramelized cabbage straight from the oven

Cabbage, and her cousins brussel sprouts and cauliflower, are oft forgotten vegetables. Everyone loves some flashy tomatoes or the tried-and-true comfort of potatoes. And to be fair, cabbage cooked wrong is, well, kinda blah. But it doesn’t have to be! My partner, Garrett, introduced me to the idea of caramelized cabbage and I haven’t stopped making it since. It’s perfect to mix into bowls with other veggies, rice, and meat or to enjoy on its own. And between its antioxidants, potassium, magnesium, fiber and vitamins C, K, and B9, cabbage packs a nutritious punch. 

Let’s get cookin’

Ingredients:

Pre-cooked cabbage

Cabbage

Olive oil (or another oil of your choosing)

Balsamic Vinegar

Salt to taste

Pepper to taste

Garlic Powder to taste

Instructions:

1. Preheat oven to 375°F.

2. Place parchment paper or foil on the pan you will bake the cabbage in.

3. Roughly cut up a head of cabbage (you decide how finely chopped or large you want your pieces to be!).

4. Place the cabbage in the pan.

5. Lightly coat the cabbage in oil.

6. Add salt, pepper, and garlic powder.

7. Add a splash of balsamic vinegar on the cabbage and mix in so that the cabbage is lightly coated (see image above). The amount you need depends on how large your head of cabbage is.

8. Mix everything together.

9. Bake at 400°F.

   • Check on the cabbage every 10 mins or so to stir and to try a bite too until it reaches your desired caramelization. I usually lose track of how long I cook it for but probably around 30 mins.

   • Depending on how crispy you like the edges or not, I often turn down the heat to around 350°F-375°F after about 10-15 mins. If you turn down the heat it make take longer for the cabbage to reach caramelization.

   • I often cook the cabbage while I’m also roasting sweet potatoes, carrots, cauliflower, garlic, etc. to save time.

A tasty addition to a roasted salad!

If you make this recipe I want to hear about it!