Most people who know me and know my eating habits think that I eat more carrots the anything else. Well it might be true that yes, I eat an excessive amount of carrots but what I probably eat even more of is cabbage. Yup, me and cabbage. Not shitting you, I eat at least a head a day. Why? Because it really is one of my favorite foods ever and the possibilities of how to eat it are endless. Sure most of the time I just eat it raw, toss with other veggies and mustard, but have you ever roasted cabbage? Oh man, roasted cabbage is A-MAZ-ING!!!!
Also, if you know me, I rarely make a dish other than salad that I am not planning on sharing. The other day I was home all by my lonesome, the mr wasn’t coming home for lunch so I decided that, what the hell, I should make something fancy for myself. This is that something.
Tender and crispy roasted cabbage with onions all up in a tomato sauces that gets nice and dark and delicious. I mean, come on. Doesn’t that sound amazing? This dish is so simple and yet so freaking fantastically good. It was the best thing I ate all week. And yes, it is a whole head of cabbage and I ate it all to my face. Didn't think about sharing with anyone. 😁
To the cabbage!
The stuff. A head of red cabbage, an onion, a lemon, a couple cloves or garlic, crushed tomatoes, and salt and pepper.
Mince or press the garlic (I just found a garlic press and decided to use it…. not bad) and slice the onion into thin rings .
Next cut cabbage into wedges about an inch thick. And don’t remove the core because you eat the core. It gets tender and delicious.
Grab a oven safe skillet and toss in the garlic and a good splash of water and start to heat on stove. Once the water evaporates, add in half of the crushed tomatoes. Stir around and bring to a soft bubble then add in half the onions.
Now layer in the cabbage wedges and sprinkle with salt and pepper.
On goes the rest of the onions and the rest of the tomatoes plus about a 1/3 cup of water. Sprinkle with a little more salt and pepper and toss the skillet into the oven.
An hour later, after flipping the wedges mid roast, you pull out the skillet of the most tender and crispy cabbage.
Now grab the lemon and squeeze on some of that juice!
Scoop onto a plate (pile it high) and squeeze more lemon if you want.
Now get on to eating.
-C
Tomato-y Roasted Red Cabbage
serves 1(as a meal) to about 4 as a side
1 small head of red cabbage
1 onion
3 cups crushed tomatoes (or 28 oz can)
2-3 cloves garlic
a lemon
salt and pepper
Preheat oven to 400
Grab cabbage and cut into inch thick wedges. Don’t bother with removing the core, it is delicious and you should eat it. Mince or garlic press garlic and slice onion into thin rings. Place garlic into a oven oven safe skillet, add about 1/4 cup of water, and place on stove on medium heat. Once water evaporates add in half of the crushed tomatoes and a good pinch of salt and pepper and cook until nice and hot. Then add in half of the cut onion rings and nestle in all the cabbage wedges. Sprinkle with a little more salt, dump the rest of the tomatoes on top and the rest of the onion rings. Also pour about 1/3 cup of water over the whole shebang then pop it into the oven. Bake for about 30 minutes, carefully remove skillet and flip the cabbage wedges over. Place back into oven for another 30 minutes.
Once top is crispy and delicious looking remove from oven, squeeze on the juice of a lemon, and then eat it. Straight From pan if you can’t wait, or serves on a plate alone or along side something that might not be as delicious as this.
Left overs are freaking amazing cold too.