So, Roasted Cabbage. Meh, right? Seriously, whatever “Man, why is she hitting me with such a lame recipe. Everyone hates cabbage.” thoughts are going through your head, stop em until you try this. I’ve had a hard time describing this recipe to people because it does seem so plain. The contents of the marinade are very run-of-the-mill. Nobody really gets excited about cabbage either. But it is sincerely so, so good! Legitimately if cabbage were a steak. Scouts honor.
It’s kinda up to you as to whether you do the roasted or grilled approach to these. I’ve had both and liked them. I think they get softer (or I’m more patient) with the roasting, so that may be my favorite, but you really can’t go wrong either way.
You’re getting this recipe in two formats: the normal blog post and also a weirdo video of me making the cabbage. A few months ago I wanted to try some things out to see if cooking videos were something we might explore down the road. It was kinda fun but took tons of time, so don’t expect video accompaniments to every recipe just yet. Maybe someday when I grow up and become a real food blogger. 😉 But I hope it’s a cool change of pace for you. I enjoyed inviting you all into my home and my kitchen. 🙂 If you make it as is, feel free to use my math on MFP: MacroEd Roasted Cabbage
Serving Size: 1/6 head of cabbage
Amount Per Serving: Calories: 84Total Fat: 3gCarbohydrates: 13gFiber: 5gProtein: 5g
If you make it as is, feel free to use my math on MFP: MacroEd Roasted Cabbage
I *think* these are gluten free unless there’s something weird in the sauces, so check your labels, but this should be safe. And if you’re one of our vegetarian friends, skip the bacon and you’re good to go.
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