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No Thanks to Cake: New Recipe: My Favorite Cabbage

Wednesday, November 16, 2011

New Recipe: My Favorite Cabbage

Ok, my dears.... I've got a GOOD one for you tonight.  I actually can't even believe how good it is.  

I love cabbage. Like seriously love.  Big huge hugs worth.

When I saw this picture on Pinterest, I knew that this one was one that I would be making.  Since I've been roasting everything in sight, it just made sense to try this next.  Gorgeous, right? 

In my family, when we make cabbage, it's usually stuffed with ground meat and rice with onions, and then boils for hours in tomato juice, kielbasa, and sauerkraut.  MMmmmmm.  

Cabbage rolls are so delicious, but on my new healthy eating plan... Cabbage rolls aren't really on the menu.  Just the same, it's definitely fall.  Fall makes me crave comfort foods, and I've had a hunger for cabbage.

The secret to my success on Jenny Craig has been to find a NEW way to enjoy foods I love, and to transform any of my "bad" foods into "good" foods. 

While this recipe is VERY different from the cabbage rolls that I love to make, it has such a delicious flavor that it satisfied the craving.

I have to tell you though, the combination of cabbage and lemon?  I really wondered what this would taste like. I doubted it would have the flavor I was looking for. I couldn't have been more wrong.

I only had to wait about 30 minutes until the cabbage was ready to devour.  And, devour it I did.  With PLENTY left over for upcoming days.

Don't you want to try this??  Look at that cabbage-y goodness!

Roasted Cabbage with Lemon
Adapted from Kalyn's Kitchen


1 medium-sized head of green cabbage
Pam Cooking Spray
2-3 T fresh squeezed lemon juice
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)


Preheat oven to 450F.  Spray a jelly roll pan with non-stick spray.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the jelly roll pan (leave some space around them as much as you can.)

Spray cabbage wedges lightly with cooking spray.  Use a pastry brush to coat the top sides of each cabbage wedge with lemon juice and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the lemon juice and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.


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At November 16, 2011 at 9:03 PM , Blogger Kalyn said...

Glad you liked it!

At November 17, 2011 at 8:00 AM , Anonymous Anonymous said...

I just read about this on another blog! She was so worried about the flavor of the lemon on cabbage, she skipped it. I will have to direct her this way to show that it did work out. I can not wait to make this, it looks delicious because I love cabbage!

At November 17, 2011 at 8:03 AM , Blogger No Thanks to Cake said...

@Kalyn.... It's genius! Thanks for sharing!

@April... Surprisingly, it's the perfect combo. Let me know if you try it! :)

At November 17, 2011 at 10:49 AM , Blogger Hilary said...

That DOES look good!

I agree on those cabbage rolls - in my (part) polish family, we call them holupki (spelling?)... stuffed with ground beef and rice and slow cooked in tomato sauce... (not sure if this is the same thing you just described?) oh man.. LOVE.

At November 17, 2011 at 11:21 AM , Blogger No Thanks to Cake said...

@Hilary - that's exactly what I'm taking about. I've been making them lighter with ground turkey and brown rice for the past few years, but it's still a little too indulgent for me right now. LOVE them tooooooo.


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