Roasted Cabbage “Steaks”
Are you looking for a snazzy, quirky new side dish? Roasted cabbage wedges or cabbage “steaks” as they are sometimes called may just be it. Fresh cabbage is sliced into wedges and brushed with olive oil, rubbed with crushed garlic, and sprinkled with Kosher salt and cracked pepper. They are roasted on a cookie sheet in a medium oven.
Roasted cabbage wedges is a very versatile side dish. It will compliment any meal from beans and taters to gourmet cuisine. But the best news is, roasted cabbage wedges are nutritious, inexpensive and delicious.
Ingredients for roasted cabbage wedges
- One large green cabbage head
- Two TBS olive oil
- Kosher salt
- Cracked peppercorns
- Heat oven to 400
- Cut cabbage into 1-inch thick slices
- Brush with olive oil
- Sprinkle on seasonings to taste
Eat More Cabbage
Cabbage is a healthy cruciferous veggie like broccoli, Brussel sprouts, and greens. There are three varieties: green, red, and savoy. “White” cabbage, common at the supermarket is a very light green cabbage. There are different varieties of Chinese cabbage. In the western world, Napa cabbage prevails. It is also rich in nutrients.
Tasty as roasted garlic wedges are, you get the most health benefits from steamed, sauteed, or raw cabbage. If you are interested in cabbage’s cholesterol-lowering benefits, eat some steamed cabbage at other meals. By steaming, the fiber can bind together better with the bile acids in your digestive tract. This makes it easier for the bile acids to be excreted. It is this process that lowers cholesterol.
All varieties of cabbage contain nutrients called glucosinolates, which have been shown to help prevent human diseases. Red, green, and savoy cabbages contain different patterns of glucosinolates, so for the maximum benefits eat all three. All also have significant amounts of polyphenols and serve as anti-inflammatories.
Not surprisingly, red cabbage has the most dietary benefit. Its rich, red color shows that it is rich in anthocyanin polyphenols, a powerful antioxidant, and anti-inflammatory.
If that’s not enough, cabbage is a good source of vitamin C, Manganese and other goodies like fiber.
Ways to Eat Cabbage
As mentioned, the healthiest way to eat cabbage is by steaming it. Raw is next. It also goes through the fiber binding process that steamed cabbage does, making it second best at lowering cholesterol.
Cabbage can be sauteed in healthy oils like olive oil. Try using it along with other veggies in a stir- fry. Then there are cabbage soups and cabbage rolls. Raw cabbage is used in tons of salad recipes, like my delicious broccoli salad recipe. And don’t forget the coleslaw and sauerkraut.
But for now, try roasted cabbage wedges with just about any dish.