roasted cabbage from Le Chou Fou

I do love my cabbage, which is obvious if you have a little high school French. (And if you haven’t, “chou” means cabbage and “fou” means crazy). It’s a simple, salt-of-the-earth veggie that grows absolutely everywhere. I predict it will soon overtake Brussels sprouts as the Next Big Veggie. And, as far as preparations go, roasted cabbage raises the ante considerably from the terrifying boiled cabbage of yore.

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four veggies, ready for roasting

Like all the other roasted veggies this week—kale, cauliflower, and carrots—roasted cabbage is ridiculously easy. Unlike them, cabbage takes on a decadent quality. Roasting brings out the cabbage’s sweetness. The fat that you use makes every bite feel sumptuous. The seasonings you choose up the ante a little more, though just salt and pepper work beautifully, too. I loved the seasonings in this recent Cooking Light recipe , though I did find working with softened butter to be a challenge. I recommend melting half the amount of butter, mixing with an equal amount of oil, then tossing the seasonings directly on top. It’s a lovely combo.

Also departing from most other vegetables, cabbage needs a little bit of extra love. Cut it in wedges; depending on the size of your cabbage, 4-6 is a good number per half of cabbage. As you can see from the photos here, I only had about a 1/4 wedge on hand, so I just cut it in 3 pieces. But don’t toss in the oil and spices with wild abandon. Rather, gently turn the cabbage in the fat. For extra-decadence, melt a little butter with the oil; cabbage and butter, like cabbage and pork, make each other very, very happy. A little sugar (I like coconut) adds some nice carmelization and a little more sweetness.

Roasted Cabbage prior to roasting

Then, place the wedges on a cookie sheet, and roast as usual. At the 20-minute mark, turn the cabbage carefully with a spatula. If you can keep the wedges at least somewhat intact, they work out to be excellently-sized portions. And even if they fall apart, you can still see the demarcation lines pretty clearly.

roasted cabbage from Le Chou Fou

Roasted Cabbage: The Recipe

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Roasted Cabbage
Super simple roasted cabbage is an elegant side and a great addition to pasta, bowls, or tacos.
roasted cabbage from Le Chou Fou
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Prep Time 5 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
roasted cabbage from Le Chou Fou
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400º. While oven heats, core cabbage half, then cut in 4 wedges. Pour oil or oil and butter combo into a large bowl, and place cabbage in, keeping wedges intact. Add salt, sugar if using, and seasonings, then gently turn cabbage to coat in the mixture. Lay on a parchment covered baking sheet.
  2. Roast 20 minutes, then carefully turn wedge with spatula. Roast another 10-15 minutes. Finished cabbage will be brown on the edges and tender. Serve hot.
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