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Baked Cabbage – I love It.
Today, we talk about how to make it easy for us busy parents. I have something that will really come in handy when you come home tired and just want to take some rest instead of spending hours in the kitchen. Today’s star is cabbage! This is that type of a vegetable that we somehow always have in our kitchen and we use it only for salads. So, when you have some cabbage lying around and you have no idea what to do with it, turn it into a baked cabbage!
It’s easy, it’s super nourishing and fulfilling, it’s a great substitute for any meal, and trust me, your family will love it.
Bake The Cabbage & Feed Your Family
Take a cabbage; I have a flat one, the kind produced here in Indonesia. I just cut it nicely into quarters together with the core, and then I cut the quarters in half to get 8 pieces. If the cabbage you have is small, then just cut it into 4 equal parts. Since the cabbage has a high water content, during baking it will become very soft; so if your pieces are very small, then your cabbage may burn quickly. Set this aside, grab a tray and line it with baking paper. I use the unbleached one because it is so awesome.
Oh, before I forget, you need to preheat your oven to 180C / 350F.
So, you have your oven on, you have your cabbage and tray ready, what is next? What gives this dish that lovely flavour is olive oil. Grab your olive oil and give the tray a generous splash. Then arrange your cabbage on top of it and rub it against the tray to soak the oil. How easy is that?!
And then drizzle olive oil again, this time over the cabbage and be generous. Sprinkle with salt and freshly ground black pepper. I like to use Himalayan salt and I usually buy the one that looks like crystals and then I grind it with my mortar and pestle. You can choose some other salt, and if you want to find out more about the best salts for cooking, you can read here.
As I said, olive oil is the gig here. That’s why I love to rub the cabbage on both sides until the olive oil goes into all the gaps. Now just put it into the oven and that’s it. I usually aim at 30-40 minutes, depending on the size of the cabbage slices. So, the main thing here is to make sure that the cabbage doesn’t burn but to get nice, brown, caramelized edges. Keep an eye on your cabbage and after it gets this caramelized layer, flip it and continue baking for 10-15 more minutes.
Kids, Dinner Is Ready!
While your cabbage is baking, you have time to prepare something really easy – mashed potatoes and fried onions. I love to add spring onions and dill to my mash but you can prepare it the way your family loves it.
This is what I have in my kitchen – some veggies in the fridge, dairy-free mushroom gravy from yesterday’s dinner and my lovely cabbage. Don’t have any leftover gravy? Join my Wholefood cooking classes and I can teach you how to make this mushroom gravy with a velvety texture.
Okay, let’s serve this beauty. Take a few spoonfuls of your mash, add the steamed or fresh greens on top and top everything with your baked cabbage and fried onions. Just drizzle with the gravy and I like to sprinkle it with some fresh dill just because I LOVE dill. And just to add some crunchy texture, take a handful of some salty cashews, break them in your hand and throw over this lovely creation. EAT & enjoy with your family!
Baked Cabbage with Mashed Potato, Greens and Dairy Free Mushroom Gravy
Ingredients
- 1 head of Cabbage, outer leaves removed
- Olive Oil, as needed
- Himalayan Salt, to taste
- Black Pepper, to taste
Method
- Preheat your oven at 180C / 350F.
- Line a baking tray with baking paper and set aside.
- Cut the cabbage into quarters and then halve the quarters.
- Generously splash olive oil on the prepared tray.
- Arrange the cabbage slices and season them with salt and pepper.
- Drizzle the cabbage with olive oil and bake in the oven for about half an hour.
- Flip the cabbage slices and continue baking for about 15 more minutes.
- Serve with mashed potatoes, gravy, greens and EAT!
It looks great and is delicious and nourishing. Don’t forget to take photos and share them on Facebook with me.
Love,
Chef Cynthia Louise xx
