Oven Roasted Cabbage Recipes

Steps:

• Pre-heat oven to 425°F.
• Combine salt, pepper, and sugar in small bowl. Set aside.
• **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges.
• **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together.
• Brush a rimmed baking sheet with 1 tablespoon olive oil.
• Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
• Roast until cabbage is tender and edges are golden, 25 to 35 minutes.
• Sprinkle hot cabbage with balsamic vinegar if using.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
• Bake in the preheated oven until tender, 40 to 55 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
• Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Steps:

• preheat over to 350.
• Chop one Small Cabbage up and place into a 9x13 glass baking dish.
• top Cabbage with chopped bacon, onion, chicken broth, seasoning salt, butter, and salt and pepper.
• Cover with alliminum foil.
• Bake for 1.5 - 2 hours or until cabbage is tender.
• let stand for 5 minute.
• Enjoy.

Steps:

• Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
• Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
• Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
• Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.

Steps:

• Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
• Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
• In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
• Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
• Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
• Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Steps:

• Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
• In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
• Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
• Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
• After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
• Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
• To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

Steps:

• Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
• Preheat your oven to 450°.
• Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
• Serve hot.

Steps:

• Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.

Steps:

• Preheat oven to 425.
• Remove outer leaves from cabbage and cut into wedges about 3 inches thick.
• Peel and chop onion.
• Spread both cut sides of the wedges with butter and place each wedge on It's own piece of foil.
• Add chopped onion to each wedge.
• Sprinkle with salt and pepper to taste.
• Drizzle with balsamic vinegar.
• Wrap each wedge in foil, place in oven and bake 20-30 minute.
• When cabbage is tender, it is ready to unwrap and enjoy.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.