One of the vegetables that I usually walk right past in the vegetable aisle is the red cabbage. I mean.. I have options right? The fun thing about getting your vegetables from a CSA is that it forces you to eat more of a variety than you ordinarily would. Hence I ended up with a red cabbage. To tell you the truth, I wasn’t sure what to do with it. Salad came to mind but… nah! So in my search for something different I came across roasted cabbage! Let’s just say, if I need to go to the grocery anytime soon, I don’t think I’m going to walk past cabbage again!
The health benefits of red cabbage include a prevention of premature aging, reduction in the chances of cancer, improvement in the health of the skin and eyes, helping in weight loss, boosting of the immune system, helping to build stronger bones, detoxification of the body, prevention of diabetes, improving heart health, slowing down the onset of Alzheimer’s, and treatmeant of ulcers. You can read more about the benefits here.
- 1 head of cabbage (red or green)
- 3 tbsp (or more) oil
- Salt
- Garlic powder, as per taste
- Preheat the oven to 400 degrees.
- Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices (approx. 1/4-1/2 inch slices).
- Line a baking sheet with aluminum foil for easy clean up and spray with oil.
- Place the cabbage on the baking sheet and drizzle with the remaining oil.
- Sprinkle with salt and garlic powder and place in the oven.
- Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown.
- Remove and serve hot.