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Roasted Cabbage

January 24th, 2008 · by Cyndi · 2 Comments

This recipe couldn’t be easier.

Take one head of green cabbage and one head of red cabbage. Cut in half, remove the core, and slice into long strips.

Toss in a baking pan with olive oil and salt.

Bake at 350*F until very soft with intense flavor. Stir every 15 mins or so to release water and keep it from burning.

Remove from oven and add balsamic vinegar, stir. For the 2 head recipe, maybe add 2-3 tablespoons.


That’s it. This is a great way to eat more vegetables without feeling like you’re eating a ton of food. 1 head of cabbage can easily serve one person if the rest of the dinner is light. But this 2 head dish can be divided into about 4 servings if desired.

I like to serve this with baked salmon or other fish or as a side dish to tofu, nut loaf, or just about anything.

Roasted cabbage just out of the oven


Categories: Food · Recipes · Vegetable Dishes
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2 responses so far ↓

  • 1 Baked Salmon | Norwitz Notions // Jan 24, 2008 at 4:38 pm

    […] ← Roasted Root Vegetables Roasted Cabbage […]

  • 2 Fish Stock | Norwitz Notions // Mar 3, 2008 at 5:05 pm

    […] I threw in the trimmings: onions, leeks, napa cabbage, daikon radish, and a few extras from the red and green cabbage I roasted to serve with the fish fillets for dinner. I threw in some bay leaves and salt and two squeezed out […]

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