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Roasted Heart Cabbage

A lovely way to eat more healthy cabbage.
Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Dea Zoffmann

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.