There is something savory and sweet about roasted cabbage. Especially, when it comes to you on a breezy winter's night and nothing will appease you but toasted vegetables. As the winter vegetables bud through the moist soil, I am finding that roasted vegetables is becoming a staple in the house for dinner. Whether you grow your own, pick them up from Farmer's Market, or the supermarket, this recipe will be a breeze for any home-chef.
What I love about this recipe is that it is quick and delicious. It can be the main meal or served as a side. Feel free to add different rot vegetables to this recipe, too.
Ingredients:
1 cabbage, cut into 8 wedges
3 zucchini, cut into rounds
1-2 tsp coarse sea salt
2 tbsp olive oil
Directions:
1. After prepping the veggies, turn the oven to 450F.
2. Pour the olive oil into a glass or ceramic baking dish. Spread it out evenly. Sprinkle 1 tsp sea salt over the oil. Place cabbage and zucchini into the baking dish. Carefully, coat all sides of the cabbage (try to preserve the wedges). Sprinkle remaining salt over the top.
3. Roast for 9 minutes on each side.
This dish would go great along side fresh hummus, falafel, and pita. Or if you are a meat eater, think cabbage and beef.
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