During the Hot Springs Crating Ritual and Cultivating Mindfulness Retreat, we must have only had cabbage a couple of times, but we couldn’t stop talking about it. Seriously. There were multiple conversations I wandered into where people were talking about how underrated cabbage is and how delicious Jami’s cabbage recipes are. Especially the roasted cabbage with crispy onions. I mean, how often have you heard, “is there any more cabbage left?” and sadly the answer was, ‘No.’
As an ode to all you cabbage lovers out there (I’m lookin’ at you Luc!) I’m here with the perfect side dish. Cabbage is cheap and seemingly always in season. I feel like I often overlook it, but maybe that’s because I haven’t really tried anything exciting or flavorful. I always stick with haluski, pigeons, basically any cabbage dish that involves a lot of butter. Here’s to changing that. Grab your machete and throw that head of cabbage in the air like you are a real-life fruit ninja. Wait! Actually, you’ll want to slice it. Read the recipe below and start writing a grocery list, you’re gut will thank you too as cabbage is shown to improve digestion and reduce inflammation.
Ingredients
- 1 head of red or green cabbage
- 1 small red onion, medium diced
- 1/2 stick of unsalted butter (or vegan butter)
- ¼ olive oil, plus 2 tablespoons
- Salt & pepper
Instructions
- Preheat oven to 400F
- Wash and remove any leaves of the cabbage that are loose.
- Cut into Wedges with steam still attached. About 8 wedges.
- Line a cookie sheet with foil and drizzle 1 tablespoon of olive oil on the foil.
- Add the Cabbage wedges and drizzle the rest of the oil.
- Season with salt & pepper.
- *I add a very small piece of butter to each cabbage wedge. Adds flavor and
- helps crisp the cabbage.
- Roast the cabbage wedges for 20- 25 minutes, or until crispy and golden
- brown.
- *You are looking for the cabbage to have a lot of crisp to the outer layers and
- still have a soft interior.
- As the cabbage is roasting, use a medium skillet on medium heat.
- Melt the
- butter and olive oil together. Once the butter has melted add the diced onion,
- salt & pepper.
- Stir every 2 minutes, this will help create crispy onion bits.
- Cook for about 7 minutes.
- Once the cabbage is finished, plate and spoon the onion with the butter and
- oil over the cabbage.
- Garnish with chopped chive or scallion, maybe some flake salt.
Looking for a little more? You can also add some chopped bacon to the roasted cabbage with crispy onions.
You could also whip up an easy chive and sour cream sauce to drizzle over the top.
Simply mix:
- 1 cup sour cream
- 1/4 c Greek yogurt
- 2 tablespoons of chopped chives
- some salt and pepper