Roasted cabbage
Two years ago my favorite vegetable was kale. I added kale to everything and made kale chips three to four days a week. I ate way too many kale chips that I have not ate kale chips since. So I decided to roast another type of cruciferous vegetable: cabbage! For this year, I think I am in love with cabbage. It is very nutritious (see nutrition tips below), refreshing, easy, and filling. Unless you pull each layer apart (which would take forever!), cabbage did not crisp up like kale. For me, I enjoyed the non-crisp pieces the same as the crispy leaves. From roasting it, so much flavor came out. I recommend make this for a side dish or snack.
Roasted Cabbage
Ingredients:
- Half head of cabbage
- 1/4 of a lemon, juice
- 2 tbs parmesan cheese
- salt & pepper
- Olive oil (I used from spray bottle)
Directions:
- Preheat oven to 350 degrees F.
- Slice up cabbage into small pieces.
- Line a baking sheet with foil.
- Add cabbage pieces onto foil, spray olive oil to coat, squeeze lemon juice on top evenly, sprinkle salt, pepper, and parmesan cheese on top.
- Bake for 10-15 min, you can turn pieces half way through.
- Enjoy as a side dish or snack!
Nutrition tips on cabbage
-1 cup steamed= 34 cal, 438 mg potassium, 12 mg sodium, 8g carbs, 2g fiber, 4g sugar, 3g protein, 94% vitamin C. (myfitnesspal)
-One of the cruciferous vegetables with broccoli, cauliflower, kale, and brussel sprouts
-Different types: red, green, Savoy
-High in vitamin K: if you are on an anti-coagulant, try to limit vitamin K or keep your vitamin K intake consistent each day! Vitamin K helps with blood clotting.
-High in vitamin C: helps absorb iron, acts as an antioxidant, promotes resistance to infection. Vitamin C is lost easily, so store and cook properly.
-High in vitamin B6: metabolism of amino acids, maintains nerve function, production of hemoglobin, makes antibodies to fight disease.
-High in fiber: helps lower cholesterol, keeps you full longer, healthy GI tract, and provide bulk.
-Research on the benefits of cabbage for cancer patients.
-Cooking method: steaming, boiling, roasted, or raw
-Popular uses in: soup, cabbage rolls, stir fry, sauerkraut, coleslaw
-To choose the best one: make sure it is firm, shiny, leaves are together, and crips
-How to store: keep in plastic bag in the refrigerator for 1-2 weeks.
-Growing season: June to November (according to USDA)
(This picture is from October on my family's farm. Running through a field of cabbage, cauliflower, broccoli, and kale!)
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