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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I made this one night to go along side a casserole. I was short options for a vegetable dish, and this is what I came up with. It turned out wonderful. This is for 2 servings. I like to use the leftover cabbage for coleslaw or chopped cabbaged gives a lovely texture to lettuce salads. Ingredients:
1 green cabbage (medium-sized and firmly-packed leaves) |
3 tablespoons olive oil |
2 tablespoons apple cider vinegar |
1 tablespoon caraway seed (that is approximate, i really didn't measure. the small container allowed me to sprinkle the seeds o) |
2 teaspoons garlic powder |
salt and pepper |
Directions:
1. Preheat oven to 375°F.
2. Line a sheet pan with foil. (I used an 8x2 ).
3. Treat the pan with 1 Tbsp of olive oil and spread to coat evenly.
4. Slice cabbage with core-side down. You should end up with 6-8 slices. Don't slice into core. Just use sides of the cabbage.
5. Place sliced cabbage in two rows, each slice slightly overlapping.
6. Drizzle 2 Tbsp of olive oil and apple cider vinegar over each row. (If your cabbage is rather large, increase it to 3 tablespoons Again, use your own judgement).
7. Next, sprinkle on Caraway seeds, garlic powder and salt-n-pepper.
8. Cover with another sheet of foil.
9. Bake for 45 min - 1 hour - ovens vary.
10. To serve, arrange slices along side your favorite meat dishes or casseroles.
11. Variation: You can also add sliced bell pepper and sweet onion to this, by putting the vegies in between the sliced cabbage.
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