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Whole-Fed Homestead

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You are here: Home / Homestead / Roasted Ranch Cabbage

Roasted Ranch Cabbage

January 25, 2016 by crystal@wholefedhomestead 2 Comments

Roasted Ranch Cabbage - Paleo, gluten-free, healthy, quick, side-dish | Whole-Fed Homestead

There was a time when cabbage was the king of vegetables…
I’ve always thought I was born in the wrong time-period.

No complaints here about the indoor plumbing, but I find myself drawn to objects of another time- whether it be an old-fashioned rug beater, blue mason jars, the 50s radio we keep in the bathroom, or… vegetables. Who is with me?!

I dream about a time when filling your root cellar with rows and rows of cabbages was standard practice. Cabbage was used for much more than just sauerkraut- it wrapped wounds and treated infections, prevented scurvy, and sustained the life of so many during the winter months.

Nowadays it seems like cabbage is just a vegetable that people eat on occasion, usually in March, usually boiled and lackluster.

One of the most under-rated vegetables, cabbage is fairly east to grow, and cheap to buy. It’s also got an impressive amount of vitamins, minerals, and other health-promoting properties. And it will last for a month in your fridge. A month!! What other green vegetable can say that?

Friends, you have to ask yourself jut one question: do you have enough cabbage in your life?

Maybe what happened is that cabbage’s younger, prettier sister has stolen the family-fame. And I am totally guilty; I’ve posted my fair share of kale recipes, like Beef & Kale Stroganoff, Kale & Mushroom Rice Salad, and Bacon, Sausage and Ham Omelette Rollup with Kale.

It’s time for the cabbage to regain its glory- which starts with this Roasted Ranch Cabbage. If you don’t love cabbage, it’s probably because you’ve never had it roasted. Cooked in this way it takes on a sweet and nutty flavor. If you only eat it boiled, and only in March, you can start your cabbage renaissance with this recipe!

Roasted Ranch Cabbage

Ingredients:
2 Tbs mayonnaise
1/2 tsp organic garlic powder <–buy in bulk and save!
1/2 tsp granulated organic onion <–buy in bulk and save!
1/2 tsp dried organic parsley
1/4 tsp dried organic dill
1/2 tsp sea salt <–buy in bulk and save!
1 to 1.5 pound head of purple cabbage

Directions:
Preheat the oven to 400 F. In a small bowl combine the mayo, garlic powder, onion powder, parsley, dill, and sea salt; set aside.

Leaving the head of cabbage intact, remove any wilted outer leaves. Cut the cabbage in half from top to bottom, cutting right through the stem. Place each half cut-side down and cut each half into three or four wedges, keeping a little bit of stem with each piece.

Place the cabbage wedges cut side up on a baking sheet and use a butter knife to spread the mayo mixture evenly on both of the the cut-sides of all the cabbage wedges.

Bake for 15-25 minutes, or until cabbage is just turning golden brown on top.

Want more from the homestead?

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This post may contain affiliate links, which means that if you click through them and end up purchasing an item (any item, not necessarily the one I recommended even!)  I may receive monetary or other compensation. The price you pay is unaffected by using this link, and buying stuff you were going to get anyways through an affiliate link is a great way to support your favorite blogger and fellow homesteader! Thanks!

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Filed Under: Homestead, Recipe Box Tagged With: dinner, homesteading, side dish

Comments

  1. Mary says

    June 14, 2017 at 4:50 PM

    I think roasting improves just about every vegetable I’ve ever met. This sounds delicious.

    Reply
    • crystal@wholefedhomestead says

      June 19, 2017 at 9:36 PM

      I agree! And thanks! :) -Crystal

      Reply

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I’m not starting tomato seeds anytime too soon, I’m not starting tomato seeds anytime too soon, but I am thinking about it! Here are some varieties that are on my definitely-will-grow list for this coming season! These are standard must-grows for me, with the exception of the two new varieties I mention. I’ve been honing this list for many many years!
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There’s one more variety I’m excited about, it’s a chance seedling that popped up in our garden last year. We have a lot of rotten tomatoes on the ground every Fall, which means we have a lot of volunteer tomato plants every Summer. Most are tilled under, but this one survived hiding amongst the potatoes. It produced really cool tomatoes like I’ve never seen before!! I saved the seed and will plant them and see what we get!
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We plant close to 30 tomato plants every year- they’re one of my very favorite things to grow! (Can you tell?!) 😜
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