I often think cabbage is the most under-appreciated vegetable. It is perpetually available, so it doesn’t seem as rare or exotic as the veggies that make only a brief cameo each year, but in fact spring is the time when cabbage is at its peak. It is also the time you’re most likely to find savoy cabbage, which tends to be a bit less available than standard red and green cabbages. Roasting cabbage brings an incredible depth of flavor and makes for an easy, no-fuss side dish. The spices bring pungency that is balancing for the spring season and delightful flavor as well.
Prep time: 5 minutes | Cook time: 25–30 minutes
Serves 3–4
Ingredients:
1 large savoy cabbage, cored and chopped into roughly 1-inch pieces
2 teaspoons melted ghee or avocado oil (or other neutral cooking oil)
¼ teaspoon caraway seeds
¼ teaspoon brown mustard seeds (yellow are fine too!)
¼ teaspoon kalonji seeds (also sold as nigella seeds)
Salt
Preparation:
Preheat your oven to 350 degrees (F).
Toss the chopped cabbage with the ghee/oil and spices in a large bowl. Spread the seasoned cabbage on a large rimmed baking sheet in a single layer (use two smaller trays if you don’t have a large one available). Season lightly with salt.
Bake the cabbage for 25–30 minutes, tossing every 8 minutes or so. The cabbage is done when the edges start to brown. Serve right away.
NOTES:
You can use traditional red or green cabbage in place of savoy cabbage if it is not available
Feel free to play around with adding other spices to the mix: fennel seeds, coriander seeds and fenugreek seeds are also great choices!