Happy St. Patrick’s Day Eve!
When people think of St. Patrick’s Day, three things come to mind – fun, family, and food! And nothing is more fun than getting together with your family and celebrating with lots and lots of amazing food.
Like Corned Beef and Cabbage.
Yet, having said that, sometimes you need to take a traditional recipe and modernize it a bit. Like taking traditional boiled cabbage off the holiday table tomorrow and replacing it with ROASTED cabbage.
You heard me!
(if you can’t tell, I am pretty excited about this)
To me, a head of cabbage is basically a large brussels sprout and brussels sprouts shine when they are roasted to golden brown gloriousness. Roasting the cabbage brings out the natural sweetness of the vegetable, which means that it has greater appeal than its boiled brethren. Cabbage is packed with vitamin C (which is important in wound healing) and phytonutrients (linked to possibly reducing your risk for cancer), so this is a great way to get this delicious, nutrient-packed veggie into your green food-adverse family members.
Another plus? It is so much easier to prepare than the original.
This is how you make it!
Grab yourself a standard head of green cabbage.
And cut it into 8 large wedges, making sure each wedge has a bit of the fibrous core (the white stem part) in the middle. This is super important because this prevents the cabbage from completely falling apart. You just need to cut it out super quickly before serving!
Then brush the cabbage with olive oil and then pop the cabbage wedges onto a greased baking sheet.
And sprinkle with salt and pepper. Then pop the cabbage into a preheated 425 degree oven and roast for 40 minutes, carefully flipping them with a spatula halfway through.
Look at that golden brown deliciousness!
Just like brussels sprouts!!!
Then all that’s left is to serve it up on a plate and dig in.
A delicious spin on a traditional St. Patrick’s Day favorite!
What do you eat on St. Patrick’s Day? Do you go full Irish-American with corned beef and cabbage? Or do you celebrate with green cookies at work? Let me know!
Your St. Patrick’s day lovin’, veggie-roastin’ friend,
- 1 medium-sized head of green cabbage
- 2-3 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Balsamic reduction, for drizzling (optional)
- Cooking spray
- Preheat your oven to 425 degrees. Spray a baking sheet with cooking spray - set aside.
- Wash cabbage and pat dry. Using a sharp knife, cut the cabbage into eight wedges, making sure that each piece has some of the fibrous core (the white stem part) in each piece.
- Brush the cabbage wedges with olive oil and place them onto the baking sheet. Sprinkle with salt and pepper. Bake the cabbage for 40 minutes, flipping (using a large spatula) halfway through for even cooking.
- Serve immediately (with a drizzle of balsamic reduction, if desired) alongside your corned beef dinner (or any other baked/grilled meats).