Say hello to your new go-to healthy weeknight dinner side dish. I think that you’ll be pleasantly surprised at just how flavorful this six-ingredient recipe is and I know that you’ll definitely be pleased that it’s a one-pan recipe as well. This zesty cabbage is sure to make a cabbage lover out of just about anyone.
Cabbage is one of those vegetables that you either love or hate. Personally, I’m a lover, mainly because it lasts forever when refrigerated. And I do mean pretty much forever. Sure, you may have to peel a few extra outer leaves off, but honestly, after being refrigerated for about three weeks, it comes out of the fridge looking just about the same as the day it went in the fridge. Cabbage is also one of those vegetables that taste great whether eaten cooked or raw. Coleslaw, love it, sautéed cabbage, love it, oven-roasted cabbage, heck, I love it even more.
Also, this cabbage doesn’t leave your house smelling like, well, like cabbage. You know what I’m talking about. Nope, this cabbage is soft, with just a little bit of texture still left to it to give it a bite. And, lemon juice and crushed red pepper flakes help to give it a zesty flavor that really hits the spot. Now, all you have to do is decide what you want to serve with it. I suggest these Paprika & Oregano Marinated Pork Chops, this Maple Sugar Crockpot Corned Beef, or these Baked BBQ Potato Chip Crusted Pork Chops. Honestly, you can’t go wrong, whichever recipe you choose.
Ingredients:
- 2 Small Cabbages or 1 Large Cabbage
- 1/4 Cup Extra Virgin Olive Oil
- Juice of 1 Large Lemon
- 1 Tablespoon Dried Parsely
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
Directions:
- Preheat oven to 450 degrees.
- Remove the outer cabbage leaves and discard them. Rinse the cabbage, cut off the bottom, cut the cabbage into quarters, and then cut each quarter of the cabbage in half. If using a large head of cabbage, you may want to cut the pieces even smaller.
- Arrange the cabbage in a non-stick metal cake pan.
- In a small bowl, whisk together the olive oil, lemon juice, dried parsley, salt, and crushed red pepper flakes.
- Drizzle the mixture evenly over the cabbage.
- Roast for 15 minutes, stir to combine, and then roast for an additional 15 minutes.
Suggestions:
- The cabbages I used were very small. One large cabbage would yield approximately the same amount as two very small cabbages.
- You can cut the cabbage for this recipe in whatever size or shape you choose. The thickness of the cabbage will determine the length of time it will take to roast. I also cut the bottom of my cabbages off, however, I kept the cores because my cabbages were so small, and I knew that they would not be overly tough after being roasted. Feel free to cut the cores out and discard them if you choose. I, personally, love the texture which they lend.
- Feel like using fewer dishes in this recipe? Wisk together the olive oil, lemon juice, parsley, salt, and crushed red pepper flakes in the non-stick cake pan before adding the cabbage. Stir to combine and then roast.
Improvements:
- Zest the lemon before juicing it and then serve the cabbage garnished with the fresh lemon zest.
- Replace the dried parsley with fresh parsley.
- Garnish the cabbage with a little bit of additional parsley and crushed red pepper flakes before serving.
- Serve garnished with freshly grated parmesan or romano cheese.
Ingredients:
- 2 Small Cabbages or 1 Large Cabbage
- 1/4 Cup Extra Virgin Olive Oil
- Juice of 2 Lemons
- 1 Tablespoon Dried Parsely
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Crushed Red Pepper Flakes
Directions:
- Preheat oven to 450 degrees.
- Remove the outer cabbage leaves and discard them. Rinse the cabbage, cut off the bottom, cut the cabbage into quarters, and then cut each quarter of the cabbage in half. If using a large head of cabbage, you may want to cut the pieces even smaller.
- Arrange the cabbage in a non-stick metal cake pan.
- In a small bowl, whisk together the olive oil, lemon juice, dried parsley, salt, and crushed red pepper flakes.
- Drizzle the mixture evenly over the cabbage.
- Roast for 15 minutes, stir to combine, and then roast for an additional 15 minutes.
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