Garlic Rosemary Cabbage

Lately, I’ve been really into green cabbage.  I was first turned onto it when I saw a bag of shredded green cabbage at Trader Joe’s a couple of years ago.  I think I bought it without having any idea what to do with it, and then when I got home, I came up with the idea to use it as a base for the ground beef and veggie bowl I was making in a nod to a Chipotle burrito bowl (clearly with a lot of substitutions).  I recently realized, however, (and admittedly, it’s embarrassing that I had to “realize” this) that buying, chopping, and cooking a head of green cabbage is much tastier and appealing than a bag of pre-chopped cabbage (20% of which always looks a little questionable ).

 

So in my new found love for buying whole heads of cabbage, I was drawn to a recipe I scrolled past on Instagram that featured these delicious looking roasted hunks of green cabbage.  And while I can’t take credit for the recipe itself, nor do I have photos of my own attempt at the recipe that can even be compared to the ones in the original recipe, I do have the link to share with you, and I have a simpler variation on the original as well.  

 

 

The recipe calls for you to chop up the cabbage into what they call “steaks”–so large pieces of cabbage that are about the size of an 8 ounce steak.  Place them on a greased baking sheet, and drizzle some of your favorite healthy fat on top.  I used avocado oil, but you can use olive oil, grass-fed butter or ghee also (I’m not sure I’d use coconut oil here just because it might change the flavor of the dish.  Sprinkle fresh garlic and rosemary over the top, and roast them in the oven for about 35 minutes.  For mine, I did chop up fresh rosemary, but I just used minced garlic that was in my fridge for the garlic.

The original recipe calls for a chimichurri sauce for the topping once the cabbage “steaks” are finished cooking.  The chimichurri sauce is made by adding ½ cup fresh cilantro, ¼ cup fresh Italian parsley, 1 tsp fresh rosemary, 1 fresh garlic clove, the zest and juice of one lemon, ¼ tsp sea salt, and 2 tbsp of extra virgin olive oil to a blender for a few seconds or until smooth.  I wound up roasting my cabbage, and then eating it the next night–and the following night when I was ready to eat it, I just wasn’t ready to go through the process of making the chimichurri sauce.  So I improvised and simply squeezed the juice of half a lemon onto my cabbage, drizzled some organic extra virgin olive oil (which by the way, I had forgotten is SO delicious!), and sprinkled some parsley, cilantro, garlic powder, and sea salt over the top.  The cabbage was seriously so amazing.  (Despite the fact that the photo is the opposite of amazing )

My cabbage pictured beside my tilapia and avocado 🙂

 

If you’ve never bought a whole head of cabbage, don’t let all those leaves scare you…it’s really a very simple vegetable to cook, and very tasty to eat.  The original recipe comes from Recipes to Nourisha site with countless of healthy and delicious-looking recipes from desserts, to side dishes, to natural remedies.  And you can access the original recipe here:  Garlic Rosemary Roasted Cabbage Steaks.

 Eat more greens, experiment with flavor, try new foods. 

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