cabbage caponata on a white dish with a silver fork

Roasted Cabbage – Dump and Bake Turmeric Cabbage – Vegan

This Roasted Cabbage is that oven baked recipe when you want to just chop everything and be done with it.

And the result is delicious and makes for a great filling or side dish.

Not only… this cabbage recipe have been my main course vegan dinner in more than one occasion. With some smoked tofu or with simple potato fritters (my easy Rösti recipe is worth taking a look at).

picture of the ingredients to make cabbage caponata

The Ingredients

  • Cabbage: I have tried them all and the Green cabbage has the better texture for this recipe. Savoy would be my second option but it is a LOT softer and would change considerably the end result. And the oven time too. (You can check this post from TheSpruceEats if you wish to know a bit more about cabbage types.)
  • Onion: any kind is fine. Shallots are welcome too.
  • Peanuts: roasted already. It is ok if they are already salted. Be aware of the possible residue salt that might be inside the packaging.
  • Raisins: from any color of grapes. I never hydrate them before, just put as they come.
  • Olive oil: I wouldn’t change to another oil here, it is very much part of the final taste.
  • Turmeric: I haven’t tried with anything else instead but my guess would be that saffron might work well.
  • Lemon zest: I really reccomend. It is not overpowering at all. Attention to add after the caponata is out of the oven.
  • Salt to taste

How to Make Roasted Cabbage

Cut the cabbage and the onion into thin strips and distribute it on a baking sheet with half of the oil and all other ingredients, with exception of the lemon zest.

Stir a bit and take to the oven at 350F.

After 10 minutes give it a good mixing.

Bake for another 30 minutes, stirring every 10 minutes or so until it is golden brown.

Once out of the oven finish with the lemon zest, the remaining of the olive oil and salt.

cabbage caponata served in silver dishes

How to Enjoy?

  • Rice (lemon or spicy are my favority pairings)
  • Pancake Omelete (use as a filling)
  • Potato Fritters, mentioned before (as a filling or on the side)
  • Smoked Tofu (just into cubes and warmed)
  • Chickpeas (make a meal of it adding a can of chickpeas, mixing and taking an extra 5 minutes to the oven)
  • Vegan Mayo (I have added once, after coming from the oven, and OH MY!)
  • Bread (of any kind)

Hope you give it a try and have an extra special vegan dinner or a super versatile addition to your brunch.

With gratitude,

Carol🌶

Roasted Cabbage Recipe

Recipe by Carol MarsolaCourse: Dinner, Italian, Lunch, Sides and Basics, SnackCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes

This Roasted Cabbage is that oven baked recipe when you want to just chop everything and be done with it.
And the result is delicious and makes for a great filling or side dish.

Ingredients

  • Green Cabbage, 17oz (about half a large one)

  • Onion, 1 medium (in this recipe I used half because mine was really large)

  • Raisins, 3 tablespoons

  • Peanuts, 3,5oz

  • Turmeric, 1 teaspoon

  • Olive oil, 1/4 cup

  • Lemon Zest, 1 teaspoon

  • Salt to taste

Directions

  • Cut the cabbage and the onion into thin strips and distribute it on a baking sheet with half of the oil and all other ingredients, with exception of the lemon zest.
  • Stir a bit but don’t worry if it is not well mixed, it is harder when raw.
  • Take to the oven at 350F. After 10 minutes give it a good mixing. Now, with the humidity, it should be easier to do it.
  • Bake for another 30 minutes, stirring every 10 minutes or so until it is golden brown.
  • Once out of the oven finish with the lemon zest, the remaining of the olive oil and salt.

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