Roasted Cabbage Slices with Lemon, Garlic & Nutritional Yeast

Tomorrow is St. Patrick's Day. It's a VERY popular holiday here in America and the second most popular "drinking holiday" after New Years Eve. There are all sorts of authentic and inauthentic ways to celebrate Irish heritage. Green beer (a.k.a. domestic beer with green food coloring) certainly comes to mind for the second category. 

I think a better alternative is to read up on Irish and Irish-American history, then partake of traditional food, drink, music, etc. If you're spending money, try to purchase Irish products. Guinness, Harp, Jameson and Kerrygold come to mind immediately, but there are obviously loads more to choose from. 

Even if the Irish don't treat it as an excuse for binge drinking like in America (it's considered a holy day there, although they do hold festivals in the large cities), I'm sure they appreciate American sales!

Roasted Cabbage: A Frugal & Tasty Side Dish 

One of the most popular Irish-American meals is corned beef & cabbage. It just so happens that I stumbled upon a recipe for roasted cabbage last week and made it on a whim. I decided to hold out posting it until today. Figured it'd be a good time to introduce this super simple, tasty and frugal dish when lots of people were searching for the ingredient online. 

And trust me, I did not use those synonyms (simple, tasty and frugal) with any exaggeration. Slice it into several rounds, season it with basic spices, then let the oven soften, sweeten and caramelize the cabbage over the course of 45 minutes to an hour. That's it. 

Cabbage is inexpensive, so it's a great way to bulk up any meal with an extra vegetable. Plus, it's filling. I mistakenly roasted the whole cabbage to feed my boyfriend and I. 

Whoops! Two or three slices would have done the trick.

Ways to Use Leftover Cooked Cabbage 

If the same thing happens to you, the leftover roasted cabbage is great chopped up and added to scrambled eggs, breakfast potatoes, soup, stir-fry, roasted potatoes and sausage, cottage pie, and baked casseroles. Because it has such a mild, slightly sweet flavor, it fits with a wide variety of foods.

Roasted Cabbage Slices with Lemon Juice, Garlic & Nutritional Yeast

Soft, sweet and caramelized cabbage rounds brightened with lemon juice and spiced with garlic and nutritional yeast make a simple, tasty, frugal and vegan friendly side dish perfect for any meal. 

Slightly Adapted from Thermador.com's Oven Roasted Charred & Caramelized Cabbage

Serves: 5-6

Ingredients

1 medium head of cabbage

2 tablespoons of genuine extra virgin olive oil OR coconut oil 

1/2 tablespoon of granulated garlic

1/2 tablespoon of nutritional yeast (get it here)

Sea salt & cracked black pepper, to taste

Homemade lemon pepper seasoning & cayenne pepper, to taste (optional)

Juice from 1 lemon

Recommended Equipment
large rimmed baking sheet

Directions

Pre-heat the oven to 425 degrees. Cut off the hard end (stem) of the cabbage and remove any outer layers that seem loose, torn or are hanging off. (You can save those pieces for cabbage rolls.) Slice the whole head into 1/2 to 1 inch round pieces and lay flat on a foil lined cookie sheet. 

Drizzle the olive oil over the rounds and use your hands (or a brush) to spread the oil evenly over each piece. Season both sides of each cabbage round with the seasonings mentioned above then squeeze lemon juice across all pieces. Roast in the oven for 45 minutes to an hour, depending on how soft and caramelized you want the vegetable and on how thick your cuts were. 

Notes 

A hearty drizzle of cooking oil and salt and pepper would work perfectly here, if you're not in love with garlic, nutritional yeast, lemon pepper or cayenne. Or try your own favorite seasonings.


I'd like to hear from YOU!

What's your favorite way to fix cabbage for a recipe? 

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P.S. Keep Reading! More Posts From The Rising Spoon:

Balsamic Oven-Roasted Green Beans

Hot German Potato Salad

Red Cabbage Coleslaw with Apple Cider Vinegar Dressing

This post is linked to Healthy Vegan Friday.

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