Diet: Gluten-Free, Vegetarian, Paleo, Dairy Free, Vegan
Abundant and relatively inexpensive, cabbage is one of the oldest vegetables in existence and continues to be a dietary staple throughout the world. There are at least one hundred different types of cabbage grown throughout the world, but the most common types in the United States are the green, red, and Savoy varieties. Cabbage belongs to the Brassica family of vegetables, along with broccoli, collards, kale and Brussels sprouts. It is typically round and is made up of leafy layers. Cabbage is an excellent source of antioxidants, vitamins K and C. It is also a good source of fiber, manganese, folate, vitamin B6 and potassium.
Here is a healthy and delicious recipe that features green cabbage from Willow Creek Farms as well as garlic from Pierce Family Farm.
SERVES: 4
Ingredients
- 1 head of green cabbage (approx. 2 lbs)
- 1 ½ Tablespoons olive oil
- 4 large garlic cloves, chopped
- Sea salt & freshly ground black pepper, to taste
Directions
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Preheat oven to 400° F. Remove a couple of the outer leaves of the cabbage and discard. The cabbage can be cut either vertically or horizontally into 1inch thick slices. If cutting vertically, start at the top and cut down towards the core. If the cabbage is not tightly formed, the slices won’t stay together well.
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Place the cabbage slices onto a baking sheet. Using a pastry brush, brush both sides of the cabbage slices with olive oil. Rub chopped garlic, salt and pepper onto both sides.
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Roast on the middle rack for about 15 minutes. Carefully flip the cabbage slices and roast for an additional 15 minutes or until tender and edges are brown and crispy. Serve hot.