Cabbage is the queen of winter vegetables. If you’re like me, you tend to forget that cabbage isn’t just for coleslaw. Roasting cabbage yields a surprising mild, buttery flavor. The caraway seeds add a hint of sweetness. Not only is this cabbage delicious, but the finished product looks like peonies on plate! Beautiful! Learn how to prepare a pretty cabbage flower!
Cabbage is a member of the brassica family of vegetables, which includes broccoli, cauliflower and kale. These vegetables are high in sulforaphanes, known for their powerful anti-cancer properties. Give this recipe a whirl next time a cabbage crosses your path.
Roasted Cabbage Flowers
1 large head of cabbage
3 Tbsp olive oil
½ tsp salt
1 tsp dried caraway seeds
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. Slice cabbage into ½ to 1 inch rounds. Arrange slices on baking sheets.
3. Drizzle olive oil evenly over slices. Sprinkle with salt and caraway seeds.
4. Roast in oven for approximately 40 minutes, or until golden brown. Serve immediately.