- Red cabbage (I use a head of cabbage or less: what’s left over from other meals)
- Avocado oil or other high-heat oil (up to 1 tablespoon, rubbed into cabbage)
- Sprinkle of salt and pepper, seasoning salt, or other desired seasonings
- Preheat oven to 425 degrees.
- Slice cabbage into strips (roughly ½ to ¾ inch each).
- Rub oil into the cabbage strips, covering both sides.
- Sprinkle salt or other seasonings onto the top of cabbage slices.
- Bake for roughly 30 minutes (longer if using a lower temperature), or until the cabbage is soft all the way through and slightly crispy on the edges.
I never thought I’d write a recipe for roasted red cabbage—something so simple that I didn’t realize it needed a recipe—but two recent experiences made me realize it’s worth writing down.
First, during a recent visit with a seven-year-old, I kept preparing vegetables but having lukewarm or little interest. Veggies that are some of my favorites—like roasted asparagus, sugar snap peas with dipping sauces, and broccoli in fried rice—were only “ok” and worth a few bites. Then I made a tray of roasted sweet potatoes, carrots, and red cabbage. All three were enjoyed: finally, a successful kid-friendly meal! Surprisingly, the red cabbage was the favorite with requests to make it again the next day.
Second, when telling a friend this unexpected lesson, I got asked right away: “Ok, now how do you make this roasted red cabbage? Just oil? Salt and pepper? How thickly do you cut it? How long do you bake it?” All of these questions got me thinking, “Oh, ok. Maybe it’s worth writing down this recipe.”
So, here’s the recipe for roasted red cabbage that was recently kid-approved (approved by a tough critic). It’s simple and delicious—something to be made on busy weeknights or when needing motivation for self-parenting (the sort of deep self-care that involves eating cabbage, even when reaching for another bowl of cookie dough).
This post is written by Beth Godbee for Heart-Head-Hands.com. For more kid-approved recipes, you might like “Three Chocolate Smoothies for Fueling the Road Ahead” and “Banana, Chocolate, and Peanut-Butter Mash: Changing My Relationship with Sugar and Rethinking Self-Care.”
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