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Food for Thought Friday: crispy✨ roasted cabbage: if you don't know, now you know!
 

Hi friend,

For my ~monthly recipe share today - I've got an extremely simple version of some veggie magic... ROASTED CABBAGE RIBBONS. Sounds like nothing much, but it is highly likely that if you make this, you will eat all the cabbage straight off the pan with your fingers before it can even make it to the table. It's THAT (addictively) good! And so many people who have made this have told me that!

This was one of the first "cooking assignments" in my course, Intuitive Cooking 101, because the simplicity-to-tastiness ratio is off the charts - which is one of the BEST descriptions + compliments I've ever heard of the kind of food I like to make and write about (thanks, Kara!).

I've written about my love for cabbage often before, but just to remind you - I love it because it lasts a while in the fridge (a week or more, uncut), you don't have to wash it, it can be cooked or eaten raw, it chops up real fast, and it's a great neutral base for all kinds of flavors!

Simple roasted cabbage is my original favorite way to make it. You pile it all on a sheet tray, which results in lots of crispy bits AND some soft, nicely cooked bits - the combo is SO satisfying.

The very simple not-really-a-recipe is below, with some how-to photos underneath. I hope you make it, love it, and add it to your permanent rotation! And for those of you who already know about this, maybe you'll be inspired to make it again this week - or forward this to someone who could use a little veggie magic!

Happy roasting!

Love,
Jess

Crispy, Magical Roasted Cabbage
takes about 45 minutes

Ingredients:
  • 1 large head purple cabbage
  • oil, salt and pepper
  • equipment: large baking sheet, or two

Notes:
  • You can cook this at any temp between 400-450. As always, higher heat will cook it faster, but comes with more risk of burning so if you do it super hot, just make sure to check and toss often! If too many pieces are getting black, turn it down and keep cooking at 400.
  • The key to this magic is to cook it long enough and with enough oil that it's nice and crispy and also well-cooked /soft all the way through. Also make sure you salt it well (though you can always add more at the end, of course).

Instructions:
  1. Preheat oven to 400/425.
  2. Cut cabbage in half through the root, then place flat side down and slice into thin ribbons from the top towards the core. Repeat for both halves.
  3. Place on a baking sheet and toss cabbage well with oil and salt (and pepper if desired). It should glisten a bit from the oil, but oil shouldn't be pooling in the pan. Once the cabbage is well-coated with oil, spread out evenly. It will be crowded on the pan, that’s ok for this recipe! Although, if you have an especially large cabbage, feel free to use two trays.
  4. Place tray(s) in the oven. Set timer for 20 mins.
  5. At 20 minutes, check and toss cabbage. It should take about 25-45 mins total. Keep checking every 5-10 mins or so and toss periodically, especially if you like more crispy bits. Don’t forget to keep setting timer in between checking on it!
  6. The cabbage is done when there are lots of crispy bits and all the cabbage is cooked through well. Taste it and add more salt/pepper if needed. Best served hot and fresh out of the oven. (If there ever happen to be leftovers, you can re-crisp the next day on the stove in a hot pan.) Enjoy!

^this is what "glistening" looks like!
All photos are taken by me and recipes written by me, unless otherwise noted.

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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

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