Who says that vegetables can’t be sexy? Imagine, a gorgeous head of green cabbage, oven-roasted to golden perfection with rich, decadent, golden Irish butter. Now, imagine, a little bit of freshly ground black pepper, dried parsley, and freshly grated nutmeg on top of that perfectly roasted cabbage. I don’t know about you, but that sounds pretty darn sexy to me.
Sure, I get it. There aren’t a lot of people in this lil’ ol’ world of ours that think of the word “sexy” when talking about veggies. But, you know what? Sometimes, veggies are just that; sexy as fuck. So, does thinking that make me weird? Because if so, I sure as heck don’t want to be considered normal. As far as I’m concerned, having seriously lusty thoughts about cabbage totally wins out over having to eat that Baked Feta Pasta crap that seems to be all the rage right now.
So, let’s chat a bit about this here sexy cabbage. It’s oven-roasted, which makes it tender and crisp at the same time. And, the Irish butter gives it a lovely, rich, buttery taste, with just the right hint of salt. Y’all, I’m definitely not afraid to admit that this is some seriously sexy cabbage. And, if you’re a doubter, just try it and see for yourself. I’m telling ya’, five ingredients never tasted so freaking sexy. Get ready to fall head over heels in love with a freaking head of cabbage.
Ingredients:
- 1 Large Head Green Cabbage
- 2 Teaspoons Dried Parsley
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Freshly Grated Nutmeg
- 8 Teaspoons Salted Irish Butter
Directions:
- Preheat oven to 425 degrees.
- Peel any damaged outer leaves off of the cabbage that you feel aren’t worthy of eating.
- Rinse the cabbage under cold water.
- Cut the cabbage into quarters and then cut the white core out of each quarter and discard it. Roughly chop the cabbage into 1-inch pieces.
- Place the chopped cabbage onto a baking sheet. Sprinkle the parsley, pepper, and nutmeg evenly over the chopped cabbage. Evenly distribute pats of Irish butter over the seasoned cabbage.
- Roast for 30 to 40 minutes, stirring every 10 minutes.
Suggestions:
- Can you use normal butter for this recipe? Sure you can. However, Irish butter has a slightly higher butterfat content, which makes it taste so much better. Irish butter is available at almost every market and the splurge is definitely worth it.
- Freshly grated nutmeg is far better than pre-ground store-bought nutmeg. However, you can use ground nutmeg if it is all that you have on hand. Nutmeg adds a lovely flavor to this cabbage.
- I roasted this cabbage for 40 minutes because I like some of the cabbage leaves to become brown and crispy. The crispy bits add great texture. If you prefer, you can choose to roast the cabbage for less time.
- I used Salted Irish Butter for this recipe, so I did not add any extra salt to this cabbage before or after roasting it. If you use unsalted butter or feel that this cabbage needs more salt, just add salt to taste.
Improvements:
- Add a few thinly sliced carrots to this cabbage when roasting.
- Before roasting, sprinkle a few caraway seeds onto this cabbage.
- Serve this cabbage with this Crockpot Corned Beef with Stout & Onion Gravy.
- If you like this oven-roasted cabbage, make sure to check out this Zesty Oven-Roasted Cabbage recipe.
Ingredients:
- 1 Large Head Green Cabbage
- 2 Teaspoons Dried Parsley
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Freshly Grated Nutmeg
- 8 Teaspoons Salted Irish Butter
Directions:
- Preheat oven to 425 degrees.
- Peel any damaged outer leaves off of the cabbage that you feel aren't worthy of eating.
- Rinse the cabbage under cold water.
- Cut the cabbage into quarters and then cut the white core out of each quarter and discard it. Roughly chop the cabbage into 1-inch pieces.
- Place the chopped cabbage onto a baking sheet. Sprinkle the parsley, pepper, and nutmeg evenly over the chopped cabbage. Evenly distribute pats of Irish butter over the seasoned cabbage.
- Roast for 30 to 40 minutes, stirring every 10 minutes.
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