baked cabbage

Thanksgiving Cabbage from Delish.com is perfect for your vegetarian friends and family.

Whole Roasted Cabbage

cabbage

tbsp. butter

dijon mustard

maple syrup

Worcestershire sauce (optional)

garlic powder

Kosher salt

black pepper

celery,

carrots,

yellow onion,

olive oil

tbsp. sage

tbsp. rosemary

thyme

tbsp. parsley,

butter

onion, finely chopped

cremini mushrooms, finely chopped

sage

rosemary

tbsp. all-purpose flour

vegetable broth

Do you have vegetarians coming to your Thanksgiving dinner?

Just because it's golden and crispy on the outside it DOESN'T TASTE LIKE CHICKEN.  It doesn't absorb the sauce .The problem is too many layers.  You don't make a tent out of it and let the sauce melt and roll off the top of it.  You cut it in half and turn it so cut side is exposed and sauce goes through all the layers.

Had it for Christmas dinner. Everyone oohed and Ahhed and loved it. Absolutely delicious. The gravy was so good on other things too.

Amazing recipie my vegan family loved it. Evan my carnivorous grampa sam loved he said he will never eat turky agian. 1 question though is it gliten free and non gmo

I added a few potatoes, broccoli and quinoa and it was great!

Except Worcestershire is not vegetarian. It's main ingredient is fermented anchovies...

Cabbage Recipe is great!  Excellent! Does anyone know the name of the tune that’s playing. It’s excellent too. I Shazam’d it but, it gave me the wrong tune.  Thanks.

I made this last year for Thanksgiving and loved it. The gravy is so good I'm making it again this year. I do recommend roasting longer as our cabbage was slightly under done.

https://streaming.hearstdigitalstudios.com/2f3f8f95-75ee-403e-a903-3a971231214e/video_rover_16x9_1080p_hd_1545087078_43956.mp4

This roasted cabbage is the perfect vegetarian main dish for your Thanksgiving or Christmas dinner.

Vegetarians! You Need This Cabbage On Your Christmas Table

Roasted Cabbage Steaks are an easy, flavorful side you can eat with so many things. Just slice a head of cabbage then bake or grill it to crispy perfection!

Cabbage Steaks

extra virgin olive oil

garlic (minced)

salt

pecan

lemon

For serving: grated Parmesan (highly recommended) (chopped fresh herbs,

Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.

Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.

In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.

While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.

Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.

https://content.jwplatform.com/videos/Ma7fFuOc.mp4

Bacon Wrapped Cabbage from Delish.com is simple as can be.

Bacon Cabbage Dippers

green cabbage

lb. bacon

c. grated Parmesan

oregano

If you’re counting total carbs, this works out to be about 10.5 just for the cabbage.   Net carbs, about zero.  I count total though

https://streaming.hearstdigitalstudios.com/fa79f32f-d6fb-490e-9ce3-8bec70ce69b3/video_rover_16x9_1080p_hd_1536600373_75170.mp4

Prepare To Fall In Love With Bacon Cabbage Dippers

An awesome Asian style sauce adds verve to the simplest veggie

Spicy Baked Cabbage

green cabbage, outer leaves

olive oil (or similar)

lime juice

sriracha hot sauce

flakes,

honey

Kosher salt and black pepper,

Pre-heat the oven to 450°F. Remove core from the half cabbage and cut into four similarly sized chunks.

In a mixing bowl, combine sauce ingredients. Liberally paint both sides of each cabbage slice, making sure to cover creases.

Bake in the oven for 10 minutes, then remove cabbage and re-paint with sauce on both sides.

Cook for a further 10 minutes, or until cabbage started to brown on the outside.

Serve immediately as cabbage chunks, or chop into smaller pieces with sweet soy sauce (Ketjap Manis), salt and pepper.

This red cabbage salad is a cinch to make and features a homemade apple cider vinaigrette for a sweet and tangy flavor.  It&#39;s a colorful and satisfying side dish that&#39;s perfect for any occasion.

Red Cabbage Salad

apple cider vinegar

Dijon Mustard

garlic, (minced)

Black pepper

shallots, (halved and thinly sliced)

walnut hearts (roughly chopped)

Make the vinaigrette: In a small bowl, combine the apple cider vinegar, honey, and mustard. Whisk to combine, then add the minced garlic. While whisking continuously, drizzle the extra virgin olive oil into the bowl. You should end up with a well emulsified dressing. Season to your taste with kosher salt and black pepper.

Make the cabbage salad: In a large mixing bowl, add the cabbage and shallots, then pour about half of the vinaigrette over and toss to make sure the cabbage is well coated in the vinaigrette.

Add the fruit and nuts: Add the apples and walnuts, then toss again to combine. Taste and adjust seasoning to your liking. You can save any remaining vinaigrette in the refrigerator for up to 4 days. Use over roasted vegetables, salads or chicken.

https://content.jwplatform.com/videos/hLqsr2o7.mp4

A simple salad with lots of crunch and a light, sweet and tangy dressing

A delicious Romanian dish called varza a la Cluj which literally means Cluj type cabbage. This is a vegan baked cabbage casserole created in layers. Varza a la Cluj has similar ingredients as Romanian sarmale (cabbage rolls) but made as a casserole. It's delicious, filling and full of fibre.

Varza a la Cluj

brown rice

buckwheat

(15 oz) tomato sauce

bay leaf

tbsp whole peppercorn

tbsp all purpose flour

tsp corn starch

tbsp, ground flaxseed

Varza a la Cluj (baked cabbage casserole)

Preheat the oven to

Cook the buckwheat according

Cook the buckwheat according to the pack instructions.

Cook the brown rice

Cook the brown rice according to pack instructions. When the rice is ready, mix with a tbsp of flour, a tsp of cornstarch and 3 tbsp of ground flaxseed.

In the meantime, chop

In the meantime, chop the fermented cabbage. Set aside.

In a casserole dish,

In a casserole dish, add one layer of brown rice. Then add a layer of fermented cabbage. Then add a layer of buckwheat and another layer of rice. Top up with another layer of cabbage, then another layer of rice. Finally, add the last layer of cabbage.

Pour the tomato sauce

Pour the tomato sauce over the last layer of cabbage and scatter the peppercorn and bay leaf. Bake in the centre of the oven for 35-45 minutes until the cabbage feels tender.

Allow it to cool

Allow it to cool before the Varza a la Cluj casserole into 6 parts. Carefully remove from the casserole as the rice may fall apart.

How to make Varza a la Cluj

This cabbage steak recipe has a sharp, lemony flavor with a kick of spice from the red pepper in the Chermoula sauce. It&#039;s filling enough for a vegetarian or vegan main dish but equally amazing as a side to chicken, beef, or fish.

Cabbage Steaks Recipe with Green Chermoula and Toasted Walnuts

Extra virgin olive oil

¼ teaspoon kosher salt

fresh parsley, (ends trimmed)

fresh cilantro, (ends trimmed)

garlic

coriander

red pepper flakes

sweet paprika

ginger

kosher salt

walnut halves, (chopped, to finish)

Get ready: Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. Brush the foil with olive oil and set aside.

Prepare the cabbage: Peel off any damaged outer leaves and trim the stem, but leave the core intact. Set the stem side down and cut 1-inch thick slices top to bottom through the core. You should end up with 6 to 7 cabbage steaks.

Season the cabbage: Place each cabbage steak on the prepared baking sheet. Brush each side with olive oil, and season generously with kosher salt and freshly ground black pepper.

Roast: Place the sheetpan in the oven and roast the cabbage steaks for 25 minutes. Carefully, flip them over and roast for another 10 minutes until the cabbage is firm, but fork tender. A few outer peels might come loose when you flip it, that’s Ok. Just roll with it.

Make the chermoula: While the cabbage roasts make the chermoula. To the bowl of a food processor, add the parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ginger, salt, zest of one lemon, juice of half a lemon, and the extra virgin olive oil. Pulse until the mixture is combined, but you should still see some texture.

Taste and Adjust Seasoning: Taste it. If you’re satisfied with the flavor, transfer the chermoula into a pourable container. If you think it’s too lemony, add a pinch of salt and 1 additional tablespoon of olive oil, and pulse again. If you think it needs more lemon, go ahead and squeeze in the other half. Two to 3 tablespoons of lemon juice is the sweet spot for me. If you think it&#39;s too thick, add more olive oil 1 tablespoon at a time, until it reaches your desired consistency.

Toast the nuts: Set a small dry skillet over medium heat. Add the chopped walnuts. Toast for 3 to 5 minutes, stirring occasionally until fragrant. Set aside.

Assemble and serve: When the cabbage is finished cooking, remove it from the oven and transfer the cabbage steaks to a platter. Pour the chermoula over the steaks (you may not use all of it) and sprinkle with toasted walnuts. Enjoy!

Made this last night as a side to the roasted pork tenderloin.

My husband told me afterwards, "This is the meal you make the next time people come over!"

Just so good : )

Wow! Chef Summer…this is INCREDIBLE! What a great way to honor cabbage!

I am at a loss for any more words…

Simply yum!

Respect!
Jeff in Houston

https://content.jwplatform.com/videos/KZRaYvXs.mp4

This cabbage steaks recipe is an easy vegetarian main or side. Roast the cabbage steaks then top them toasted walnuts and chermoula.

Cabbage Steaks - Website Video.mp4

The BEST Roasted Cabbage Recipe! With crispy leaves and fork-tender interiors, these savory seasoned wedges are an easy-to-make side dish that celebrates this favorite humble but oh-so-tasty veggie.

Tender Roasted Cabbage

lb small head red or green cabbage

Za’atar spice blend (plus more to taste)

flaky sea salt and chopped fresh parsley (for serving)

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Remove the cabbage's outer leaves and cut it in half through the core.

Cut the cabbage halves into 1-inch thick wedges.

Place the cabbage wedges onto the baking sheet in a single layer, leaving about ½-inch between each.

Drizzle the extra virgin olive oil over the cabbage wedges. If needed, brush the olive oil with a pastry brush to cover the vegetables evenly. Sprinkle the cabbage with Za’atar, garlic powder, and salt.

Roast for 35 minutes or until the cabbage is fork-tender and juicy and the leaves are crispy on the edges.

Garnish the cabbage with flaky sea salt and fresh parsley. Serve hot.

If you enjoy this recipe, please leave it a rating and review below. Thanks!

Delicious. Adding to our rotation of roasted vegetables. The Za'atar is important and a great add. I didn't read about the core until now - wedges held together fine. Thank you!!!!

Delicious! We had just enough Za'atar left for this, and it made 3 out of four people very happy (one doesn't like cabbage). I lost the recipe I used before and found this one on a cloudy day. Thank you! Will make again.

This is an amazing  recipe thank you I love it and will book mark your stuff for now on

https://content.jwplatform.com/videos/fWhbFeHN.mp4

Tender roasted cabbage seasoned with middle easter Za'atar spice.

Top 8 baked cabbage recipes from across the web

The most viewed baked cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Whole Roasted Cabbage

Cabbage Steaks

Bacon Cabbage Dippers

Spicy Baked Cabbage

Red Cabbage Salad

Varza a la Cluj

Cabbage Steaks Recipe with Green Ch...

Tender Roasted Cabbage

Top 8 baked cabbage recipes from across the web

The most viewed baked cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Roasted Cabbage

Cabbage Steaks

Bacon Cabbage Dippers

Spicy Baked Cabbage

Red Cabbage Salad

Varza a la Cluj

Cabbage Steaks Recipe with Green Ch...

Tender Roasted Cabbage

The most viewed baked cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine