Roasted Cabbage Rounds

January 10, 2014

There are several different version of this super simple “recipe” going around the internet. Since seeing it, I have made it several times. Honestly, I could eat it once a week. The nutty, naturally sweet, and seasoned as you like cabbage slice goes with everything.. You can personalize it to accent your meals (Asian seasoning with salmon, steak seasonings with meat, all the way down to olive oil and Sea salt alone- there is no wrong with this veggie!) As with most recipes that I research online, this is my way, through trial and error what I find works, and tastes best. Remember, your fondest recipes are those you make your own..adding the tastes that you and your family love best.

I head cabbage, I get approx. 12 slices per medium head

6  cloves roasted garlic, mashed into a paste

3 T. olive oil

1-2 T. Montreal Steak Seasoning

A shake of Himalayan Sea Salt on each slice


Pour one tablespoon of oil on a foiled cookie sheet.I have used flavored oils, but olive oil works perfectly. Spread the oil around. Pre heat oven to 375*.

Hold the cabbage by the core end. Starting opposite the core, begin slicing the cabbage into discs. Most recipes called for one inch intervals. We like them thinner for a number of reasons. They get crispy. The outer circles are reminiscent of guilt free onion rings. They cook faster but still get that nutty roasted taste. If it is just you and the children at the table, they can be finger food, no need to cut them. But it is up to you!  You might like them a little thicker. When you get to the core end, keep slicing and just remove when you lay it on the cookie sheet.


Rub the roasted garlic on the slices. Use your fingers and massage it in there. (or don’t use it and  use plain garlic for more “bite” )Drizzle the other two tablespoons of oil  over the rounds. then season with  really, whatever you want. I used Montreal Steak seasoning even though we were having fish. Lastly, give a good turn of salt on the top of each. Send them into the over for 30 minutes, turn them over and season the other side a bit, and return to the oven for another 30 minutes.


Looking at this- I want some NOW!

I really urge you to try this even if cabbage isn’t your vegetable of choice. Roasting any vegetable, as I have said before, will completely erase  any negative thoughts you might have. If you are a cabbage lover, (especially fried cabbage) welcome to a healthier version. If you love boiled cabbage, cook them a little less. Guaranteed you will never drown your cabbage again!



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