For the cabbage-haters
In our winter CSA, we’ve been getting cabbage. Lots of cabbage.
I love raw cabbage on all sorts of things (like BBC tacos) but sadly, raw cabbage doesn’t always love me.
So I thought I’d give roasting a try. And wow, am I glad I did. This is such a ridiculously simple dish to make but so tasty.Â The key here is maple syrup – I’m confident that you can do no wrong with maple syrup (the real stuff – not sugarbombinaplasticbottle syrup). It’s my go-to ingredient when roasting pretty much anything. The beauty of this dish is you can mix up practically any sauce or dressing to serve with it after roasting. I went with a simple ginger-garlic sauce to lend an Asian flavor but the sky’s the limit. And this stuff can feed quite a few mouths (or just a few mouths many times).
Now, I know some of you probably do not hold cabbage in high regard and are raising your brow in doubt. Maybe cabbage made a bad first impression on you when you were a wee lass (or lad), and horrible memories of being forced to clear your plate of icky boiled cabbage have haunted you for years.
But give this a try. I promise you won’t regret it.
And if you do, I don’t mind taking any and all cabbage off your hands.
Simple Balsamic Roasted Cabbage
8-10 servings, depending on how hungry you are
- 1 head red cabbage
- 1 head green cabbage
- 1/4 cup Â + 2 tablespoonsÂ maple syrup
- 1/8 cup balsamic vinegar
* for 8 servings
- 4 tbsp maple syrup
- 1 teaspoon garlic powder (more if you’re feeling saucy)
- 1/2 teaspoon ginger powder (more if you’re feeling even saucier)
1. Preheat oven to 400 degrees.
Slice/shred both heads of cabbage into ribbons.
2.Combine maple syrup & balsamic vinegar and mix with cabbage.
3. Lightly spray baking pan with cooking oil (I used olive oil).
4. Spread cabbage onto pan- it will be a fairly thick pile. The larger the pan the better, or you could always divide the mixture between 2 pans.
Drizzle the other 2 tablespoons of maple syrup on top.
5. Place pan into preheated oven and roast for ~45 minutes, stirring mixture around about every 15-20 minutes to ensure even cooking.
6. Prep serving sauce: mix ginger, garlic and maple syrup. Spoon over roasted cabbage.
Serve with rice, your protein of choice or just enjoy it all by itself!
Results & Conclusions
Mixed with jasmine rice, this dish was just plain yummy. How’s that for a sophisticated foodie description?
The cabbage holds onto just a bit of crunch, lending a satisfying contrast in texture – better?
This is an excellent healthy substitute when you’re craving guilty-pleasure-Chinese-takeout, with the bonus that you’ll finally use up that cabbage that’s been staring at you forlornly from the depths of your fridge.
So, go forth and roast, my friends.
Cabbage one of my least favorite (but most abundant thanks to my CSA) vegetables. Maple syrup – love, love, love. I’ll have to give this a try.