Sunday, May 29, 2011

Roasted Cabbage - SCD

There was a head of cabbage in my CSA box. I've never been a cooked cabbage fan, but ever since I tried roasted Brussels sprouts I have wondered if the same technique could work for cabbage. Yes it does!  This came out sweet with a bit of crunch, not soggy and strong like my childhood memories of cabbage. Plus it's easy.

Roasted Cabbage

1 medium head Savoy Cabbage
3/4 cup Broth or Consomme
5 TBSP Butter

Preheat oven to 450 degrees. Butter a 9" x 13" baking dish.

Slice cabbage into 1/2" shreds, discard stem and core. Place cabbage shreds in baking dish. Pour broth over the top. Dot with pats of butter. Roast for 15 minutes. Flip the cabbage. Roast another 15 minutes. Makes about 4 to 6 servings.

Here are some more SCD friendly cooked cabbage recipes:

Roasted Cabbage with Lemon from Kaylyn's Kitchen

Roasted Cabbage with Bacon from the Kitchn

Roasted Cabbage and Kale Chips from Yard Farm

Braised Red Cabbage with Apples from Jill's Test Kitchen

Cider Braised Red Cabbage and Apples from Healthy Living Market

Stuffed Cabbage from Comfy Belly

This recipe is linked to Pennywise Platter Thursday, Real Food Weekly, Fightback Friday, and Traditional Tuesdays.


  1. This sounds like a great way to make cabbage. Something different!

  2. I've never roasted cabbage! I'll have to try it.

  3. Oh so delicious!! yummy !!! :P