Cabbage season is upon us and that brings an abundance of cabbage recipes to the world wide web and your dinner table. And I’ll have you know, I pretty much grew up on cabbage. Russian cuisine abounds with cabbage recipes: Stuffed Cabbage Rolls and Borsch that calls for shredded cabbage and various cabbage salads like this Beet-Up version. And let us not forget the ever-popular, crunchy Simple Sauerkraut. Yes, Russia is BIG on cabbage so it’s only natural for me to prepare it in a variety of ways to serve my family.
Reasons to include cabbage in your menu:
ONE. It’s a cost-efficient vegetable. It’s on the Clean 15 list, which means the pesticide exposure is relatively low compared to other veggies like cucumbers, bell peppers, kale and collard greens. What this means for you is that you can buy a conventionally grown cabbage over the organic variety when you have a tight budget. Better yet, support your local farmer’s and purchase cabbage from them. That way, you know you are getting the best for your money. In season, cabbage is around $2-3 per head and if you’re using only a quarter of the head for this recipe, you’re looking at spending about $0.50-$0.75 of cabbage for this side dish. You can use the remaining cabbage for other recipes. Also, I use green and purple cabbage interchangeably. I do like the gorgeous, deep hue of the purple variety and it’s hearty robust flavor but green is more common in stores and at farmer’s markets and is usually cheaper.
TWO. It’s nutritious. Cabbage has the highest amount of antioxidants out of all cruciferous vegetables, including brocolli. It also contains nearly 80% of your daily Vitamin K, which is responsible for bone health. Cabbage is also an excellent source of fiber, folate, iron, magnesium, calcium for strong bones and potassium for regulating blood pressure as well as the B Vitamins (B1, B2, B3, B5 and B6) and Vitamin C. (source) This nutrient profile makes cabbage a perfect healthy SUPERFOOD.
THREE. It’s versatile. I can probably come up with a dozen different cabbage recipes at the top of my head. And without my recipe book. And without google. Not boasting here, but simply wanted to bring up a point that cabbage is just as versatile as potatoes. You can braise it, steam it, bake it, boil it, roll it, culture it. The possibilities are endless to what you can do with cabbage.
This easy Garlic and Parmesan Roasted Purple Cabbage is another way to enjoy this cruciferous vegetable. It’s easy to prepare and even easier to make.
Parmesan & Garlic Roasted Purple Cabbage
Preheat oven to 400 degrees F. Slice the quarter cabbage into 1/2″ – 3/4″ wedges. Brush a rimmed baking sheet with avocado oil or another choice of high-heat fat (I used butter)
In a small bowl, combine melted butter, garlic and parmesan and mix well. Spread the cabbage wedges on the baking sheet and spoon about a tablespoon of garlic and cheese mixture unto each cabbage wedge and spread it evenly across the top.
Bake for 15-20 minutes. Set on high broil for additional 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through the cabbage leaves. Best enjoyed immediately when it’s warm but can be kept in the refrigerator for up to a week.
- ¼ purple cabbage head
- 3T melted butter
- 5 garlic cloves, minced
- ¼ c finely shredded parmesan cheese
- maldon salt flakes to taste
- Preheat oven to 400 degrees F.
- Slice the quarter cabbage into ½" - ¾" wedges.
- Brush a rimmed baking sheet with avocado oil or another choice of high-heat fat.
- In a small bowl, combine melted butter, garlic and parmesan and combine well.
- Spoon about a tablespoon of garlic and cheese mixture unto each cabbage wedge and spread it evenly across the top.
- Bake for 15-20 minutes. Set on high broil for additional 3-5 minutes. No need to flip the wedges.
:::Save this Parmesan & Garlic Roasted Purple Cabbage recipe for later:::