Roasted Cabbage with Garlic and Rosemary-Infused Olive Oil Recipe
One of my favorite vegetables is cabbage. It’s such a versatile food, and it can take on whatever flavor you add to it. While most people think it’s simply the ingredient to make coleslaw, it has so much more potential than just that. It can be used for a side dish or in a soup. It can be eaten raw or cooked, shredded or chopped, halved or quartered. It can be added to a salad for that extra crunch, or it can become the main ingredient for something like a low-carb, Eggroll Bowl. Have you ever tried kimchi? Google the benefits of this fermented dish and you’ll have yet another reason to love cabbage. Napa, savoy, purple, oh my!
Speaking of health benefits, according to WebMD, just “half a cup of cooked cabbage has about a third the vitamin C you need for the day.” This inexpensive vegetable also contains fiber, manganese, potassium, magnesium, vitamins A and K and more. Fermented cabbage develops probiotics that help your body fight against toxins, absorb nutrients, assists with digestion, and even manages issues like anxiety. You can eat it raw to control inflammation in your tissues, and it can also assist to prevent heart disease. Cabbage contains fiber that decreases constipation, makes you feel “full” to avoid overeating, and it lowers your cholesterol and blood sugar. Because of its numerous benefits, plus anti-inflammatory and heart-protecting antioxidants, it’s no wonder this is considered a “Superfood.” Personally, I think it’s a completely under-rated food that should be a staple in everyone’s household. Did I mention that it’s used to lose weight, improve skin conditions like eczema, and it can actually heal stomach ulcers? Boil and make into stuffed rolls, steam with butter and drizzle with a balsamic glaze, bake and top with bacon…Believe me, if you don’t already love this vegetable, you MUST give it a try!
I found this recipe for Roasted Cabbage by #yumhealth on Pinterest. I was looking for something easy and this was perfect. The only change was that I made a Garlic and Rosemary-Infused Olive Oil, which I brushed on prior to roasting. Don’t worry – if you make too much, you can use this oil on salads, drizzled over bruschetta, or brushed onto a crusty bread before toasting.
Click the link for the recipe for Roasted Cabbage. I’ll provide the recipe for my Garlic and Rosemary-Infused Olive Oil below.
- 4 – 5 Whole Garlic Cloves, Fresh
- 2 Sprigs of Rosemary
- 1/2 Cup Extra Virgin Olive Oil
- Pinch of Red Pepper Flakes
- Peel garlic cloves and smash with the side of a large knife, leaving them whole. Do not mince as this will make it difficult to remove the pieces from the oil.
- Remove rosemary needle-like leaves by sliding your fingers down the stem, in the opposite direction that the leaves are growing.
- In a small pan, add the Extra Virgin Olive Oil, garlic, rosemary, and red pepper flakes.
- Turn stove to Medium.
- Watch closely as the oil begins to heat up. You’ll begin to smell the aromatics as the garlic and rosemary cook. Watch to make sure the edges of the garlic do not burn.
- Once the garlic and rosemary pieces begin to brown slightly, remove the pan from the heat.
- Let cool.
- Strain the oil, separating the garlic, rosemary, and red pepper flakes and discard the pieces.
- Brush the infused oil onto the quartered, Roasted Cabbage prior to seasoning and roasting.