Slightly Sweet & Spicy Roasted Cabbage with Mint


Sometimes a recipe presents itself that is just so simple and so delicious it makes it way right in to the deepest part of your heart. That is what happened with this minty-spicy roasted cabbage!

I have never been a huge fan of cabbage…don’t get me wrong, I didn’t dislike it…but I wasn’t grabbing it at the grocery store on a regular basis. Then, this whole baby, baby weight, nursing, losing baby weight deal happened and I had to start eating a lot healthier. I found myself running out of options. I was starting to burn out on my usual veggies. The thought of grilled asparagus didn’t sound good anymore.  My usual favorites like roasted broccoli, brussels or cauliflower were getting old and tired. And the sad lil mixed green salad was just really bumming a sister out! I needed a break from my go-to’s.

That’s when I grabbed the cabbage. We have all (we have haven’t we?) tried the diet cabbage soup recipe…yknow, the one that weight watchers claims you can eat all day long and lose weight. (That theory is still up for debate in my book) It tastes ok, but I don’t really want to eat it all day. And I’m certain not craving it.

For me, cabbage needs lots of added flavor. So, lets do just that. Let’s go bold on flavor and all while keep the fast nice and low.

What you need:
1 head of cabbage
2 tbsp of olive oil
1 tbsp of butter (softened or melted..or skip & add 1 additional tbsp of olive oil)
1 tbsp of chili pepper paste
juice of 1 small lime
1 tbsp soy, ponzu or tamari
1 tsp brown sugar or stevia
Fresh Mint leaves 5-6, torn

Preheat oven to 475 degrees
Cut cabbage in to wedges, remove the outer layer if dry.
In small mixing bowl, whisk remaining ingredients.

On baking sheet, arrange cabbage wedges and drizzle or brush cabbage with half of the dressing.
Roast 7 minutes. Drizzle/brush on remaining dressing and bake another 10 minutes or until soft. Garnish with fresh mint leaves.

This can be served solo, or as a great side! I would serve this cabbage around the holidays paired with a holiday ham, smothered pork chops, or with it’s classic companion…corned beef.