O. M. G. I am becoming obsessed with roasting vegetables! And this one is another winner!
Cabbage has NEVER tasted better! Nor has it ever been easier!
I’ve seen a variety of versions of this recipe floating around, but when I saw this simple version with roasted garlic that you smear on top of the cabbage slices after roasting, I had to try. And it so delivered!
How can something so stinking simple end up tasting so luscious? It is truly magical… and so wonderful to eat food in its purist state with just a little olive oil, salt, pepper and garlic that tastes like this.
You can use green or purple cabbage. Slice it, drizzle it generously with pure olive oil, and sprinkle it generously with coarse sea salt and fresh cracked black pepper. Add a few cloves of peeled garlic drizzled with olive oil to roast along side. Throw it in a 425 degree F oven for about 30 minutes, and get ready to rumble!
This is a great accompaniment to most any meal. SO DELISH! I’ll bet this would make a cabbage loving fan out of ANYone!
Try it TODAY!
Roasted Cabbage with Garlic
Ingredients:
1 head cabbage
6 large cloves garlic
Olive Oil
Salt and Pepper
Directions:
Preheat oven to 425 degrees F.
Carefully slice cabbage into 6 thick slices, and lay on a shallow baking stone or baking dish.
Drizzle both sides of each slice with olive oil.
Generously sprinkle coarsely ground sea salt and freshly ground cracked pepper on top of each slice.
Peel garlic cloves and add to dish. Drizzle with olive oil.
Roast for approximately 30 minutes.
When done, smash garlic cloves and spread one on top of each cabbage slice.
ENJOY!
jodimckinney @lifeinbetween.me
Can’t wait to hear if you try it and like it!
Cheers & Hugs,
Jodi
the creative life in between 
That looks really good! Can you substitute coconut oil over olive oil? For some reason, my smell sense doesn’t like the smell of olive oil. I have a good soup recipe (Mennonite recipe) with cabbage, onions, peas, celery, small white beans, lentils, green chile, and summer (beef) sausage (and some other stuff I can’t remember off the top of my head), that is really delicious if you are interested.
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I would sure give it a try with coconut oil Let me know how it turns out. And I would love the recipe PJ. Have a great day.
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Maybe we could try roasting dandelions next????????? Love your idea of roasted veggies. Keep up the great cooking ideas!!! Buon appetito!!!!!
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Hmmm. I wonder?!
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yay! so glad it was a hit!
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Absolutely! Thanks for sharing! Enjoy your posts!
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Hi Jodi! Thanks for another good looking veggie recipe. The carrots were delicious!
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So glad you liked, Jo! If you liked those, you are sure to LOVE this too! 🙂 Thanks for sharing!
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Well… If I have known this last night, I would have not sauteed the cabbage. Next time, I will try it. Looks delish.
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😜
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Jodi, I’ve been roasting veggies like mad too for several years now. It’s our favorite way to eat them now. As usual, your photos are mouthwatering!
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Thanks Barbara! Any other particular favorite veggies you enjoy roasted? It’s sure made me a fan of some veggies in the past I felt were just “so-so” bland – even squashes (butternut) and cauliflower comes to life too! 🙂
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Have you tried asparagus? Broccoli? I love roasted sweet potato. And parsnips are so good roasted too. Nutty and sweet. And how could I forget Brussels sprouts.
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Have done asparagus and broccoli and brussels sprouts. Love all, but Marty not huge fan of the broccoli, so I still often steam that (and do still love it that way). I can’t wait to try parsnips! Thanks for the tip!
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I like steamed broccoli too. We like it with a little soy sauce! !
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What a GREAT idea!!!
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Oh and I love sweet potatoes no matter how they are made! 🙂 I imagine it would be similar to the butternut squash?
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Better! I chunk it and then toss with a little olive oil, brown sugar, bit of cardamom, hot red pepper flakes, salt and pepper. Roast until syrupy. Heaven!
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Ok – now my mouth is watering!
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You can then serve those roasted sweet potatoes on a spinach salad with dried cherries and pecans!
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O…….. M………. GGGGGGGGGGGGGGGGGGG!!!! STOP! 🙂
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Lol,lol,lol,☺☺
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Roasted carrots and parsnips together!
Yummy.
We love cabbage and this will be on the menu tomorrow as soon as I get to the grocery store.
Maybe tonight….I’m drooling.
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LOL! ENJOY! I can’t wait to try roasted parsnips!!
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Well this looks utterly delicious!
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