Crispy Roasted Cabbage

Crispy Roasted Cabbage. Roasting cabbage makes it super tender. Add on a crispy panko breadcrumb mixture to give texture and you’re talking flavor perfection. This dish is simple enough for a weeknight dinner, but also elegant for a dinner party!

Cabbage might be one of the most underrated vegetables out there. Kale and broccoli, cabbage’s cruciferous cousins, often times get all the fame. However, I’m here to tell you to start eating more cabbage – the green and the purple! With prices on the rise, cabbage is not only affordable, but practically a steal, averaging just $0.58 per pound (translated that equals $.25 per cup!). Saving money is important any time, but then add in how healthy cabbage is and I’d call that a rockstar vegetable!

Vegetables in general offer fiber, vitamins, and minerals. With only 1 in 10 Americans getting their fruit and vegetable consumption, I’d say we need to do better. Cabbage offers vitamin C and K specifically, and fiber. Additional health benefits from cabbage, it may help promote weight loss, lowers the risk of certain cancers, improves gut health (fermented form, i.e. kimchi, sauerkraut), and is rich in anti-inflammatory compounds. And with this roasted dish, it adds so much flavor, you’ll want to start eating more vegetables, at least cabbage anyways!

Ingredients: Crispy Roasted Cabbage

1. Cabbage – Green cabbage is the type I used, not savoy or napa. Dying to try it with red (purple) cabbage to see how the flavor is! Using a medium-head cabbage I was able to get 5 slices. The size of the cabbage will yield different amounts.
2. Parmesan: The combination of Panko and parmesan yielded a crispy crust on my Flounder recipe. This is my attempt at recreating it, only for vegetables. Topped on the cabbage did give that crispy crunch I was going for, added in with the caramelization from the cabbage and the flavor was phenomenal.
3. Panko: Bread crumbs on their own won’t yield as crispy a crunch. Aim to use Panko. And if you can find the whole-wheat ones, go for it. They’re just not as readily available.
4. Lemon Zest/Parsley – Adding lemon zest gives it a pop of flavor and brightness. It’s not necessary and I’ve left it out before. Parsley adds that little pop of color but also flavor as well. Pulled from my herb garden outside, which is also what I’ve dreamed of being able to do. Also optional if you don’t have the parsley on hand.
5. Extra-Virgin Olive Oil – Other oils that can be used: canola and/or grapeseed. Use what you have on hand. Many will ask if the EVOO can be brought up to that high a temperature and to that I say, always vary your oils. I typically will use EVOO after foods have been cooked and/or in a dressing. Leaving the grapeseed and canola for the higher heat. Having run out, I used what I had on hand. Variety is important, even when it comes to which oil to use. Just don’t have too many on hand as they can go rancid if not used in time.

How To Make Crispy Roasted Cabbage

Roasting vegetables is honestly the easiest way to make a vegetable. And not only that, but it makes vegetables taste delicious too! Here I added a topping to give a contrast in texture that definitely does not disappoint. Adding cheese to anything really does make it taste better!

1. Preheat: the oven to 425°F. Line a rimmed baking sheet with parchment paper for easier clean-up. Set aside.
2. Cut: cabbage lengthwise into 3/4″ slices – depending on the size of your cabbage, I was able to get 5 slices.
3. Coat: with 2 tablespoons of the oil. You can use a brush and brush both sides. Or use your hands to massage the oil evenly over the front and back of the cabbage slices. Sprinkle with black pepper on the tops of the cabbage slices.
4. Bake: Cover with foil and bake for 35-40 minutes.
5. Mix: In a small bowl, combine the parmesan, panko, lemon zest, parsley, and 1/2 tablespoon of olive oil.
6. Add topping: Remove the cabbage from the oven and remove the aluminum foil. Sprinkle the parmesan/panko topping over the tops of the cabbage slices, about 1/4 cup per slice.
7. Bake: uncovered, for an additional 10 minutes, until the cheese/panko is melted and the topping is browned.
8. Eat: and enjoy! This dish is best served immediately. When re-heated, the cabbage topping is just not as crisp. That’s the one downfall to roasting, it’s best enjoyed immediately.

OTHER SIDE DISHES

• Lemon Parmesan Asparagus
• Roasted Carrots – Garlic, Walnuts, & Goat Cheese
• Mexican Corn – Elote
• Salt ‘n’ Vinegar Smashed Potatoes

Crispy Roasted Cabbage

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Crispy Roasted Cabbage. Roasting cabbage makes it super tender. Add on a crispy panko breadcrumb mixture to give texture and you’re talking flavor perfection. This dish is simple enough for a weeknight dinner, but also elegant for a dinner party!

• Total Time: 1 hour
• Yield: 5 1x

Ingredients

Units USM Scale 1x2x3x

• 1 medium head cabbage, sliced
• 2 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon black pepper
• 1/4 cup panko, whole-wheat (if available)
• 1/2 cup parmesan, shredded
• 2 garlic cloves, minced
• 1 lemon zested
• 2 tablespoons parsley, finely chopped

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Instructions

1. Preheat oven to 425°F.  Line a large-rimmed baking sheet with parchment paper.
2. Cut cabbage lengthwise into 5 (3/4-inch slices).  Brush (or massage oil) evenly with 2 tablespoons of the oil.  Arrange on the baking sheet.  Sprinkle with black pepper.  Cover with foil.  Bake for 35-40 minutes, until tender.  
3. Combine parmesan, panko, parsley, lemon zest, garlic and remaining 1/2 tablespoon of olive oil in a small bowl.
4. Remove cabbage from the oven and remove the foil.  Flip each cabbage slice; sprinkle evenly with the panko mixture (about 1/4 cup per slice).  Bake, uncovered, until the cheese melts and the panko is golden, about 10-15 minutes.  

Notes

*This dish is best served immediately.  Re-heated it loses its crispness.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 10
• Cook Time: 50
• Category: Sides