The age old question….”What’s for dinner?” And it never fails that when I start to say the word “cabbage” my oldest is already saying, “I don’t like cabbage!” Silly boy. He eats cabbage all the time. (He just doesn’t know it!)
Cabbage, when finely shredded is awesome at ‘hiding’. He never notices it in soups, gravies and even casseroles. I’ll break it to him some day that he consumes quite often.
Cabbage is cheap and is awesome for making a meal go further. This is a staple in my Trim Heatlhy Mama budget. I always have a few heads hanging around the house.
When you pick out cabbage at the store, you want to pick at head that is heavy. It doesn’t matter if it is small, a heavy head of cabbage means it is tight with not a lot of space in between the leaves. It almost always has a better taste when it is like this.
You also want to make sure you can’t see much of the stem. If the stem is exposed more than 1/4 of an inch, it means it is old and someone at the store has the job of peeling the leaves off until you can’t see any yuck.
One of our favorite ways to eat cabbage is to roast it! I don’t know why I ever bothered to steam cabbage after eating it like this! Roasting in the oven brings out the sweetness of the cabbage and the brown caramelizing of it is just yum!!
Since I started following the Trim Healthy Mama diet plan, I’ve been making this a lot. I love it with a red sauce and ground beef, like unstuffed cabbage with out the rice, making a great “S” (satisfying) dinner plan side.
I love using (affiliate link) granate ware pans for this job. It makes for better browning than glass.
- 1-2 head of cabbage
- Olive oil
- Sea Salt
- Garlic powder (optional)
- Preheat oven to 425
- Cut cabbage into chunks
- Put cabbage in roasting pan
- Toss with olive, salt, pepper and garlic powder
- Bake for about an hour
- Stir the cabbage every 15 minutes to ensure a nice, even, golden brown color.
I promise that even non cabbage eaters will love this dish. It is so easy too. It will quickly become a staple in your dinner plans.
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