If you are not too keen on the taste of cabbage in general, you should really give this Roasted Heart Cabbage recipe a try. Because heart cabbage, also known as pointed cabbage, is probably the least offensive of all the cabbages out there. It is delicate, mild and fresh rather than bold, bitter and in your face.
Heart cabbage is closely related to the more common round white cabbage but the heart cabbage is generally smaller and has a milder and somewhat sweet flavor.
All cabbages contain impressive health properties and the heart cabbage is no different. High in fiber and antioxidants, low in calories and with a healthy dose of essential vitamins and minerals – especially vitamin C, vitamin K and folate – it really pays to add cabbage to your diet.
You can make this on a barbecue grill or in your oven, whichever way takes your fancy.
And once you realize just how lovely this roasted heart cabbage is then you should check out my recipe for a light and healthy Spaghetti Alfredo. In that dish I use heart cabbage to lighten the carbohydrate load and at the same time add a good dose of health to what can sometimes be a very rich dish.
Roasted Heart Cabbage
Ingredients
- 1 head of heart cabbage (also known as pointed cabbage)
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
- Turn on the oven and set it to 220 degrees C (430 degrees F).
- Remove the outer discolored, damaged or wilted leaves from the cabbage and trim the stem back a bit but don't cut it off entirely. You need a bit of stem to keep the individual wedges together. Slice the head into wedges lengthwise. If the head is on the small side cut it into quarters. If large you can cut it into six pieces or even eight pieces if very large. Place the wedges, balancing on their backs, in an oven proof dish and set aside.
- In a small bowl, mix the lemon juice, olive oil, minced garlic, fresh thyme, nutritional yeast and salt and pepper to taste. Drizzle this marinade all over the cabbage and then use your hands to make sure the cabbage pieces are nicely covered in the marinade.
- Place in the oven and roast for about 20 minutes or until the cabbage is soft and somewhat browned, but before it gets too many black spots.
- Remove from the oven and serve immediately.
- Alternatively, you can cook the wedges on a barbecue. When I do that I usually put the individual wedges on skewers for easy handling.
