If you are less than thrilled by boiled cabbage why not try roasting it? Rather than getting soft and soggy it turns tender, browned and crunchy, (though you would never know it from my above photo. I snapped a shot before roasting, but once it came out of the oven it was too dark to get a decent shot, so I guess you’ll just have to take my word for it. Sorry about that!)
I’ve long been a fan of roasted vegetables but had never considered roasting cabbage until I came across a recipe several years ago in one of Molly Katzen’s cookbooks; I think it was Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts.
These days roasted cabbage is all the rage, with recipes and photos all over the web. And why not? It’s simple, easy, healthy and delicious. All you do is cut the cabbage into wedges or slices, brush or spray it with olive oil, sprinkle on a little salt and fresh ground pepper and bake in a 400 degree oven until browned and tender, 30 to 40 minutes.
What could be simpler? Or a better Weight Watchers PointsPlus value? The only PointsPlus come from the olive oil so brush lightly or spray with a Misto.