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.
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.