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.
Or at least, still come back tomorrow for cookies.
I’ve seen a few people roast cabbage recently and was definitely intrigued.
You cut some up for a recipe (like Irish coleslaw) that calls for a cup or maybe 2 cups at most and there’s still a huge chunk 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. The next option was to freeze it and deal with the leftovers later.
I talk about this exact predicament in this air fryer cabbage recipe, which is another way to get super crispy flavorful cabbage also.
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. This Thai flavor combination is exactly why I love sticky Thai chicken (which would actually be a great main course with this roasted red cabbage.
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.
MORE RED CABBAGE RECIPES:
Pork and Cabbage Stir Fry
Red Cabbage Sauerkraut (Fermented Red Cabbage)
Sheet Pan Pork Chops with Cabbage, Apples and Potatoes
Sweet Honey Dijon Red Cabbage Slaw
Roasted Cabbage with Lime Peanut Sauce
Ingredients
- 1 medium head of red cabbage, sliced
- 1 1/2 tablespoons sesame oil
- 1 tablespoon dijon mustard
- juice of 1 lime
- 1/4 cup peanuts, chopped
- salt & pepper
Instructions
- Preheat oven to 400 degrees.
- Grease a baking sheet.
- In a small bowl whisk together sesame oil, mustard, lime juice, salt & pepper.
- Place sliced cabbage in a large bowl, pour dressing over it and toss well.
- Spread cabbage onto baking sheet and roast for about 60 minutes until crispy, tossing occasionally.
- Top with chopped peanuts and additional salt & pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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!