A dear friend has been living on Orcas Island, just off the coast of the PNW, for the past eight months. Combine a ferry ride, an island and a pandemic and we haven’t seen each other much in the past year. About a month ago I made the trek to visit him for the day. He and his girlfriend made this delicious cabbage dish and I immediately thought to share it with you. It’s not really a specific recipe, but here are the directions.
I know roasted vegetables aren’t recommended as much heading into warmer weather, but I am not always good at following rules, and rationalize that quickly roasted cabbage has a very different quality energetically when compared to roasted root vegetables.
This recipe has quickly become a kid favorite.
Roasted Green Cabbage
- baking sheet
- 1 head green cabbage sliced evenly about 1/2 inch thick, remove the thick core (slice as much as you think you will need for the amount of people you are serving)
- a few drizzles unrefined olive oil
- a few pinch sea salt
- several sprinkles nutritional yeast I prefer Hummingbird brand.
- Oven to around 410 degrees. Line a cookie sheet with parchment.
- Lay the cabbage slices out on the cookie sheet. Drizzle with a little olive oil on each slice, sprinkle lightly with sea salt and generously with the nutritional yeast.
- Roast until the cabbage seems soft, with some light brown around the edges. This often takes me 20 minutes. Watch carefully so it doesn't burn.