Asian Roasted Cabbage

CabbageMove over eggplant, cabbage is my newest obsession. It’s one of those vegetables that you really only think of when you hear corned beef but it needs to become part of your veggie rotation!  It’s one of those low carb veggies that takes on that noodle-y type consistency when softened.  I’ve been experimenting with different ways to eat it but this recipe here has those Asian flavors that sometimes we forget to venture into when cooking cleanly.  The ingredients are minimal and the prep is quick which makes it even better.  Pair this with some grilled steak and you’ve got a winning dinner combo.  If you aren’t looking for an ethnic side dish, then all you need for a perfect roasted cabbage dish is olive oil, garlic powder, salt and pepper.  I literally could eat a simple roasted cabbage dish every night.  Use the cabbage as your base and then experiment with additional ingredients – apples and bacon, walnuts/almonds, yellow onion and bell pepper, mushrooms and scallions.  So many possibilities and combinations if you want to jazz it up.  But, honestly, it’s just plain good on its own topped with some grilled, baked or sautéed meat.  As with all my cooking, I encourage you to swap ingredients for things that you like and get creative.

Ingredients

Yields Approximately 2-3 Servings

½ Head of Green Cabbage

3 Carrots

2-3 Tbsp Sesame Oil (Optional: Hot Sesame Oil)

¼ Cup Tamari Soy Sauce (Gluten Free)

1 1/2 tsp Ginger Powder

1 1/2 tsp Garlic Powder

Salt and Pepper to Taste

Toasted Sesame Seeds

 

Directions:

Preheat oven to 400 Degrees and line a large baking sheet with aluminum foil. Coat liberally with non-stick spray of choice.

Cut he head of cabbage in half and then slice into long shreds about a half inch thick. Place in a large bowl.

Peel carrots, cut each in half and then thinly slice. Add to bowl of cabbage.

Drizzle the Sesame Oil and Soy Sauce over the veggies and toss to coat.  The cabbage doesn’t need to be soaked with the oil and soy sauce, use just enough to your liking.  The extra will drain off in the bottom of the bowl.

Season with the ginger powder, salt and pepper and mix again thoroughly (hands work well for this).

Spread the cabbage mixture evenly over the baking sheet and roast in the oven for approximately 30 minutes, stirring every 8-10 minutes until the cabbage has softened and begins to brown a bit.

Serve warm topped with toasted sesame seeds!

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