Happy Savory Saturday! This week, let’s give some love to an underrated kitchen hero: cabbage—specifically, roasted cabbage.
If you’ve only ever had cabbage steamed or shredded into slaw, you’re in for a real surprise. Roasting transforms humble cabbage into something rich, sweet and beautifully crisp at the edges. It’s hearty, satisfying and wildly delicious—all without needing much fuss.
Here’s how to try it:
- Slice cabbage into thick wedges or rounds
- Place on a parchment-lined baking sheet
- Brush or mist with water and season with garlic powder, smoked paprika or whatever you love
- Roast at 425°F (220°C) for about 25–30 minutes, flipping halfway, until caramelized and golden
Try it with:
- A drizzle of tahini or cashew cream
- A squeeze of lemon and fresh herbs
- Nestled in grain bowls or alongside roasted tofu
Cabbage is packed with fiber, vitamin C and antioxidants—plus it’s affordable and stores well. It’s one of those kitchen staples that quietly does it all.
Wishing you a warm, crisp-edged, cabbage-filled weekend.
Have you roasted cabbage before? Let me know how you like to season yours!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
