A healthy cabbage recipe, big wedges of cabbage baked low and slow in the oven with carrot and onion. The heat turns the cabbage into something entirely different, dark and toasty, sweet and smoky. Best made one day and served a day or two later.
TESTIMONIALS
"Soooo good. ... If this gets any better the second day - hold me down!" ~ yarby50
My parents ‘recycled’ garbage before it was the cool thing to do. They burned what they could, everything else had to be hauled to the town dump, the collection of human refuse we now call ‘landfills’.
Back then, it was a treat to clamber into the pickup beside Dad for a trip to the dump. Before hitting the highway, we’d be singing “To the dump, to the dump, to the dump-dump-dump” and another a song about hillbilly moonshine that my now 80-something and entirely respectable father is still known to belt out around campfires, even without influence of said moonshine.
This month, my town switched from a drop-off recycling center to curb-side no-sorting-required recycling and I’ve got to say, I-LOVE-IT. I’d gotten lazy about sorting and storing and hauling tins cans, glass bottles, newspapers, paper and cardboard to the recycling center. The garage feels positively roomy now that all the garbage, my personal human refuse, collects in a sparkly-green albeit L-A-R-G-E recycling bin. Come Mondays, I'll make the short haul to the street and just might find a song on my lips. “To the dump, to the dump, to the dump-dump-dump.”
I cut the wedges big, about ¼ pound each but feel free to make dainty wedges too. The cayenne provides a little zip but it’s easy to go overboard, take care. Use olive oil and vegetable broth for an easy and healthy vegan side dish.
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Time to table: 24 hours
Serves 1 to many
-
PER SERVING
- Wedge of green cabbage (see TIPS)
- Carrot, peeled and cut into chunks
- Onion, in large chunks separated into layers
- Olive oil or bacon grease (not much, about 1 tablespoon for 4 wedges)
- Salt & pepper to taste
- Cayenne pepper to taste, optional (see TIPS)
- Broth (about 1/4 cup for either 4 or 8 wedges)
Preheat oven to 325F. Place cabbage wedges cut-side down in a baking dish in a single layer. Add the carrots and onions. Drizzle with olive oil or dot with bacon grease. Season with salt, pepper and cayenne. Add the broth, cover with foil.
Bake for one hour, then turn the cabbage wedges over. If needed, add a splash or two of liquid. Bake for another hour. Remove the foil.
Increase the oven temperature to 400F and let finish cooking for about 15 minutes until the cabbage begins to darken.
Remove from oven, let cool, cover and refrigerate until ready to serve. To rewarm, set oven to 350F and heat through, about 20 minutes.
So the crunch and color of raw cabbage and carrots turn into something soft (but not mushy) and smoky, dark and toasty. Ahh, the surprising experience of slow-slow cooked cabbage.
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