Roasted cabbage wedges are healthy, rustic and delicious!
Traditionally, cabbage recipes are simply boiled or sometimes sautéed with some butter. That preparation doesn’t really do it for me. For starters, boiled cabbage looses all it’s nutrients and has absolutely no texture. Roasting cabbage, on the other hand, elevates the cabbage’s natural sweetness and texture.
Bonus facts about cabbage:
- Cabbage is a Cruciferous vegetable which is one of the best type of vegetables you can eat because they are rich in vitamins & minerals, and high in fiber.
- Cabbage contains the powerful antioxidants of choline, beta-carotene, lutein, and zeaxanthin as well as the flavonoids kaempferol, quercetin, and apigenin.
- Cabbage is known to be associated with improved health, weightless and beautiful skin.
Cabbage is readily available most of the year, but technically in season Fall and Spring. They typically have two growing seasons, one in summer and one in winter. Summer crops are harvested in late Autumn. Winter cabbage crops are harvested in Spring. This is why we see cabbage side dishes featured alongside other fall vegetables such as carrots, brussel sprouts, squashes & parsnips . We see it make a seasonal appearance again in Spring, right in time for St. Patrick’s day recipes.
I roast almost all my vegetable using this same technique. They are healthy, easy, beautiful, and roasted vegetable leftovers of any kind are perfect tossed into a salad or into a frittata.