Posts Tagged ‘vegetables’

Roasted Red Cabbage

Oven roasting vegetables brings out the natural sweetness that lies within. For Passover we roasted fennel and caullflower both to be served at room temperature with a simple dressing. It went over quite well with our guests. Last night I roasted up a head of red cabbage. So good! The outermost leaves got a bit charred so we just tossed them but the inner leaves turned soft but not mushy and were just sweetened a bit from the roasting. The core softened to the point where my husband said it was like eating bone marrow…soft, tender and delicious. This will definitely be making a repeat visit to our dinner table!

Roasted Red Cabbge



  • 1 head red cabbage, cut into wedges
  • olive oil
  • salt
  • pepper


  • Preheat oven to 450.
  • Place cabbage wedges on a baking sheet lined with parchment paper
  • Toss with oil to coat all sides of the cabbage wedges
  • Season with salt and pepper
  • Put in oven and cook for 20 – 30 minutes. Depending on the size of the wedges.

Feel free to add whatever spices or herbs you wish. I did sprinkle mine with some red pepper flakes. A splash of apple cider vinegar and a bit of brown sugar would be a nice idea too. Somewhat of an homage to German style Sweet and Sour Red Cabbage.


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Several friends have been praising the benefits of Kale to me for a while now. We’ve had it a few times and it has been ok, nothing earth shattering until last night. Roasted kale chips. How could I have not tried these before? They were ridiculously simple to make and so well received by the family that we will be including them in our regular meal rotation for sure.

To make them –
Separate the leaves from a bundle of kale. Wash and pat dry. Remove the thick stem from the middle of the leaf and tear the leaf into small pieces. Place them on a baking tray lined with parchment paper. Add some olive oil to toss them with, making sure that all leaves get covered with the oil. Salt and pepper to taste. I used a generous pinch of kosher salt and a few twists of pepper from my grinder. Pop them into a 375 degree oven for 15 – 20 minutes. They will be crisp, airy and slightly browned.

The kale can be heaped onto the baking sheet, don’t worry about trying to make it a single layer. It will reduce down when it cooks.

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