Roasted Cabbage with Lime Peanut Sauce

This roasted cabbage with lime peanut sauce is a fun and different way to eat cabbage.

I know. Yesterday I told you cookies were coming and today you happily click over here expecting life changing (ok, that’s a little presumptuous), healthy, carrot cake/coconut cake/lemon bar cookies and instead you see cabbage. If this blog were a business, I’d probably have just lost a few customers. Good thing it isn’t. I hope you’ll hear this one out.

Roasted Cabbage with Lime Peanut Sauce

Or at least, still come back tomorrow for cookies.

Roasted Cabbage

I’ve seen a few people roast cabbage recently and was definitely intrigued. I don’t often buy it because it seems to be the never ending vegetable. You cut some up for a recipe that calls for a cup or maybe 2 cups at most and there’s still 3/4s of the thing left. There’s really only so much cabbage one can (happily) eat. Roasting usually shrinks things so I figured this would at least make it feasible to finish the vegetable in one attempt.

Roasted Cabbage with Peanut Lime Peanut

Thinking this would turn out anything but delicious was dumb.

#1 roasting makes everything taste better. That’s the truth.

#2 think of these like kale chips, except it’s not kale so anyone adverse to the whole “green” thing has no excuse.

#3 lime + peanuts + dijon mustard. Um, yum.

Roasted Cabbage with Lime Peanut Sauce

I snuck a few bites of this to try it out, refrained from eating the whole bowl right then and there thinking I’d save it for dinner in a few hours and then we ended up eating out at a Thai restaurant after a failed attempt to buy a quad an hour away from Craigslist. The whole part about it missing an engine that they neglected to mention in the ad or on the phone kind of ruined the deal.

So now that I finally found a way to eat and enjoy a full head of cabbage, I’m going to end up with soggy leftovers. Go figure.

Roasted Cabbage with a Lime Peanut Sauce
 
Prep time
Cook time
Total time
 
This roasted cabbage with lime peanut sauce is a fun and different way to eat cabbage.
Author:
Serves: 2-3
Ingredients
  • 1 medium head of red cabbage, sliced
  • 1½ tablespoons sesame oil
  • 1 tablespoon dijon mustard
  • juice of 1 lime
  • ¼ cup peanuts, chopped
  • salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease a baking sheet.
  3. In a small bowl whisk together sesame oil, mustard, lime juice, salt & pepper.
  4. Place sliced cabbage in a large bowl, pour dressing over it and toss well.
  5. Spread cabbage onto baking sheet and roast for about 60 minutes until crispy, tossing occasionally.
  6. Top with chopped peanuts and additional salt & pepper to taste.

 

Comments

  1. 1

    says

    funny I just bought and cooked a whole head of cabbage last week. I sauteed it all with coconut oil and had it on hand to throw into stir fries all week… and I mostly ate it with a spicy peanut like (it was really sunflower seed butter) sauce and it was delicious!! Although eating too much cabbage gave me a stomach ache but I like it in small doses.

  2. 2

    says

    I rarely buy cabbage because at least half of it always ends up sitting in my produce drawer for weeks until it’s totally wilted and unusable. I love that your recipe uses the entire head. Also, the lime/peanut flavor combination sounds amazing as a dip. I wonder what else we can make in “chip” form… :)

  3. 3

    Sarah says

    Long time lurker, but just had to comment: you post the best recipes! Question: Is the sesame oil really crucial to the flavor here? I can’t stand the stuff, and would have to replace it.

    • 4

      Running to the Kitchen says

      Thanks Sarah! I don’t think it’s necessary, you could definitely sub out any other oil. My go to is always extra virgin, I was just playing up the Asian thing with the sesame.

  4. 9

    Shannon says

    Gina, I’m starting to try to get into a whole, healthy, HFCS free, preservative light way of eating. I also want to try to drop a few LBs. When you were doing the same a couple (?) years ago, did you count calories? Fat? It sounds now like you’ve found a way to make healthy choices without having to count it all out, I’d love to get there.

  5. 13

    says

    gorgeous pictures! confession: i used to hate red cabbage and pick them out haha, and my favorite color is purple. odd, huh? this salad sounds so perfect right now. i ate 21 courses last night for 3 hours and i’m going on a salad detox haha

  6. 14

    says

    Sadly, I can eat a whole head of cabbage with spray butter and salt and pepper. BUT, this looks so much better! Can’t wait to try it out!

    You are right, I did come back today looking for a cookie recipe…but I am just as excited about this one and look forward to the cookie recipe tomorrow! :)

    • 18

      Running to the Kitchen says

      Exactly! Roasting it definitely took the bulk down though. I’d say almost halved it. Definitely the way to go ;)

  7. 20

    says

    Um, that looks delicious!! I LOVE red cabbage – but I know what you mean about how there is always sooooo much of it. I also love peanuts and lime, so Ive totally bookmarked this for the next time our veggie box brings us red cabbage. Recently Ive been making coleslaw – which I love, but there is a limit to the amount one can eat…

  8. 22

    says

    I love cabbage in all its many forms, and my life feels a touch incomplete since I have never roasted it. The lime and cabbage combo reminds me of chemistry when we used red cabbage as a pH indicator. I had a mental picture of the cabbage turning bright pink! Glad to see that wasn’t the case.

  9. 23

    says

    I love cabbage in all its many forms, but I have never tried it roasted. I will have to change that very soon. I’m having a hard time with the lime and red cabbage combo only because I did a pH experiment in school and the lime juice turned the cabbage hot pink.

  10. 25

    says

    I usually stir fry cabbage with some toasted mustard seeds and curry leaves and have never thought to roast it tho I’m totally with you on the roasting makes everything better thing. Cauliflower, squash, sweet potatoes.. this next!

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