Roasted Mixed Cabbages Recipes

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ROASTED CABBAGE



Roasted Cabbage image

Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

Provided by samnan2

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 lemons, halved

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 8.9 g, Fat 6.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 65.4 mg, Sugar 4.8 g

ROASTED MIXED CABBAGES



Roasted Mixed Cabbages image

You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h35m

Number Of Ingredients 5

3 1/4 pounds red cabbage (from 2 heads), cored and cut into 3/4-inch-thick wedges
2 pounds green cabbage, cored and cut into 3/4-inch-thick wedges
6 thyme sprigs
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Toss cabbages with thyme and oil. Season with salt and pepper.
  • Roast cabbages on 2 rimmed baking sheets, tossing every 15 minutes, until tender and slightly charred, about 1 hour 15 minutes.

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!

Provided by CURTONA

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 6

Number Of Ingredients 12

8 ounces fresh green beans, trimmed and cut into 2-inch pieces
2 cups Brussels sprouts, trimmed and cut in half if large
2 cups cauliflower florets
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
aluminum foil
3 red bell peppers, seeded and cut into strips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
  • Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g

ROASTED CABBAGE STEAKS WITH CRISPY CHICKPEAS AND HERBY CROUTONS



Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons image

It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible base for crispy chickpeas and herby croutons, finished with rich lemony garlic mayonnaise. While you roast the steaks, add a second halved cabbage to the sheet pan to roast and use for slaws throughout the week.

Provided by Hetty McKinnon

Categories     Cabbage     Chickpea     Cumin     Olive Oil     Coriander     Bread     Garlic     Mustard     Parsley     Mayonnaise     Lemon     #cook90     Vegetarian     Dairy Free     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium purple or green cabbages (4-5 lb. total; second cabbage optional)
2 tsp. (or more) kosher salt, divided
1 3/4 tsp. freshly ground black pepper, divided
2 (14.5-oz.) cans chickpeas, drained, rinsed
1 tsp. ground cumin
1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling
1 1/4 tsp. ground coriander, divided
1/2 loaf sourdough bread (about 1/2 lb.)
2 garlic cloves, finely grated, divided
2 tsp. Dijon mustard, divided
2 Tbsp. finely chopped parsley, plus whole leaves for serving
1/2 cup vegan or regular mayonnaise
2 Tbsp. (or more) fresh lemon juice

Steps:

  • Preheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half (if using). Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper. Arrange cabbage halves cut side down and roast until golden brown on the bottom and tender, 35-40 minutes. (Reserve cabbage halves for another use. Let cool, then cover and chill.)
  • Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20-25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet (no need to wash).
  • Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10���12 minutes.
  • Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed.
  • Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES



Roasted Cabbage With Parmesan, Walnuts and Anchovies image

Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 medium head green cabbage (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil, plus more as needed
Salt, as needed
3/4 cup finely grated Parmesan, plus more for serving
6 anchovy fillets, minced
2 fat garlic cloves, finely grated, passed through a garlic press or minced
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper, plus more as needed
2/3 cup chopped walnuts or other nuts, such as almonds or hazelnuts
1/2 cup chopped fresh dill or cilantro

Steps:

  • Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
  • Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
  • In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
  • Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
  • Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
  • Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

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