I was never a huge fan of cabbage as a child. It fell under the category of over-boiled, soggy vegetables, ruined by unfortunate preparation methods (Oh how I lament how many people must have been turned off lovely broiled Brussels sprouts or lightly sautéed spinach because they’ve only ever experienced bland, boiled, limp nothingness). And sauerkraut, sauerkraut was old people food – warm and weird and eaten other odd senior citizen favorites like creamed corn and bright yellow and pink packages of Oscar Meyer liverwurst.
Luckily I have changed my outlook on cabbage. I now eat sauerkraut by the jarful, crave crunchy, thinly shredded cabbage salads, and love to find new ways to prepare any type of cabbage, including the latest version: braised and roasted.
It doesn’t take long for anyone visiting this blog to figure out that I love 1. squash and 2. roasted vegetables of any kind. But when I saw Orangette’s recipe for braised cabbage, I decided to give low and slow cooking a go. I’ve made a few adaptations, which you can see below.
I ended up eating the entire head of red cabbage the first time I made it. I also polished off half of one for lunch last Saturday after a heavier breakfast. For the green cabbage, I prefer the chicken broth method that is introduced on Orangette’s site. But I like to finish of the braised green cabbage with a few minutes of roasting on high heat to get a crisp edge.
Braised Cabbage, two ways
Balsamic Red Cabbage
1 medium head red cabbage, cut into six wedges
¼ balsamic vinegar
¼ chicken or vegetable broth (homemade is best!)
Place cabbage wedges in a shallow roasting pan coated with olive oil. Arrange in a single layer and pour balsamic vinegar and broth over the top. Cover with foil and cook at 325 degrees for two hours, turning at the halfway mark.
Braised & Roasted Green Cabbage
1 medium head of green cabbage, cut into six wedges
½ cup chicken or vegetable broth
coarse salt, optional, to taste
Place cabbage wedges in a shallow roasting pan coated with olive oil. Arrange in a single layer and pour broth over the top. Cover with foil and cook at 325 degrees for 75 minutes. Remove the foil and heat the oven to 425 degrees. Once the oven has reached 425 degrees, roast the cabbage for another 10-15 minutes or until the edges are a deep brown. Sprinkle with coarse salt before serving, and try not to eat the entire thing at once! It makes great leftovers for the next few days.
For whatever reason, I love to discover new foods. Reinventing the soggy vegetable has now become a lifelong passion. And I want to share that love of really good, wholesome food, with as many people as I can. I want you to be healthy and love what you are eating at the same time. I want us to grow old and eat vegetables that our kids and grandkids will want to eat with us (and also meet on Tuesdays to play canasta, watch I Love Lucy reruns, and drink decaffeinated beverages).
So don’t give up on veggies! If you think you don’t like a certain food, just try to find different ways to make it. If you have a food you would like to see revamped – please leave a comment or email! If I didn’t take a different outlook on cabbage, I would have never discovered this amazing new dish. If we don’t take a new, positive outlook on our relationship with food and the environment, who knows what great stuff we could be missing out on?! I’m going to try and highlight awesome green solutions over the next few weeks. Everyone has had enough of the doomsday talk on climate, which is why nobody is particularly motivated to change their habits. My goal is to highlight ways to love life, enjoy food (including vegetables), and go throughout each day with a song in our hearts and the earth in our souls. I know that sounds a bit out there, but I truly believe that is the way for us to find happiness on this planet. And I want you to be happy!
Also, try this recipe from Chocolate Covered Katie for Candied Vegetables. It looks SO good!
p.s. I have a confession to make. There is ONE vegetable I do not like. Ready? Asparagus. Eeesh. Something about the smell, and the woody taste of the more fibrous stalks. But you know what? I eat it every year. I don’t mind it so much mixed in with other dishes and foods, and I can handle the smaller sized ones that arrive in the spring. Unlike most other veggies, though, I can’t sit down and make a meal of a giant bowlful of roasted asparagus. However, I won’t give up until I find a new way to make them!
- 1 medium head red cabbage, cut into six wedges
- ¼ balsamic vinegar
- ¼ chicken or vegetable broth (homemade is best!)
- Place cabbage wedges in a shallow roasting pan coated with olive oil. Arrange in a single layer and pour balsamic vinegar and broth over the top. Cover with foil and cook at 325 degrees for two hours, turning at the halfway mark.
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