Sorry for the short hiatus! School started this week so I’ve been feverishly preparing for classes while balancing the kids who don’t go back until next week. Needless to say, it’s been a 3-ring circus around here.
I’m just popping in real fast to share the newest most requested Vintage GreenLiteBites recipe, Roasted (Wish They Were Grilled) Cabbage. This one was originally posted in 2010, nine years ago. I can not wrap my head around it! I am happy to say, however, I now have a grill and a deck!
The following was originally posted on June 28, 2010.
I have a confession. This summer loving home cook has no grill. We HAD a grill at our old house but it became a casualty of the move and now a new one just isn’t in our budget. Unfortunately, the deck where that grill would love to sit is also out of the question but I digress.
As the name suggests I’d much rather throw these on the grill however, they work perfectly fine in the oven. So why not?
If you’ve never had grilled cabbage you are in for surprise. It’s hardy, super light in calories and very filling. I flavor mine with a bit of lemon juice, Worcestershire sauce, pepper, and bacon bits but you could really use anything. Even the toddler was intrigued by this one and asked for a bite. He gave it two thumbs up. The husband didn’t even bother trying it. Just not his thing.
Roasted or Grilled Cabbage
Yield 4 servings
Roasted (Grilled) Cabbage makes a wonderfully flavorful yet low-calorie side dish. It's excellent paired with any protein and can be cooked in the oven or on you outside grill!
- 1 tsp olive oil (5g)
- 2 tbsp real bacon bits (14g)
- 2 tbsp lemon juice
- 1 tbsp worcestershire sauce
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper (more or less to taste)
- 1 Medium Head of Cabbage
Preheat the oven (or the grill) to 425 degrees.
Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.
Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.
Cut the head in half on the core. Then cut the halves in half again to make quarters.
Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
Wrap each wedge and bake for 20-30 minutes until they soften to your liking.
- I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while after I remove them from the oven. However, some people in the original comments cooked them up to an hour for softer cabbage.
- If you are using a grill you can remove them from the foil at the end of cooking to get some fun grill marks and carmelization!
- The wedges reheat wonderfull in the oven or the microwave!
Serving Size 1 wedge
Amount Per Serving
% Daily Value
Total Fat 2 g
Total Carbohydrates 15 g
Dietary Fiber 6 g
Sugars 8 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.