Reinvent the Humble Cabbage With This Funky Recipe!
Normally when we think cabbage, we think, coleslaw, sauerkraut, kim chi, soup…….Wedges is not normally something that comes to mind!
Cabbage is a very healing vegetable for many ailments including (but not limited to) constipation, stomach ulcers, skin disorders, eczema, scurvy, rheumatism, and arthritis. Cabbage is high in the amino acid Glutamine which is a vital fuel source for the intestines and the immune system (its why it’s always good to through some cabbage in soup for recovery from illness).
This flavour packed recipe from With Food + Love gives a creative new life to this humble but very nutritional vegie. The vinaigrette gives the roasted cabbage a real flavour zing with the combination of herbs, spices and citrus.
Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette
- 1 head green cabbage
- 1/2 cup cooked corn kernels, fresh or frozen
- 2 small hot hungarian peppers
- vegetable oil spray or 2 tablespoons olive oil for roasting
- 1/4 cup olive oil for dressing
- 1 tablespoon vinegar, rice or apple cider work best
- 1 clove garlic
- juice from 1/2 lime
- zest from 1 lime
- sea salt
- ground black pepper
- handful of fresh parsley and/or cilantro, chopped
- Preheat the oven to 450 degrees.
- Cut cabbage into 8 wedges. Wash and dry hot peppers. Spray or drizzle them with olive oil, then add a sprinkle of sea salt and pepper.
- Roast pepper until golden brown on both sides, about 10 minutes, flipping halfway. Roast cabbage until golden brown on both sides, about 20 minutes, flipping halfway.
- After peppers are done and while your cabbage is still roasting, you can prepare your vinaigrette. When peppers are cool enough to handle, remove stems and seeds and add to a food processor with 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a hefty pinch of sea salt and black pepper. Whiz until smooth.
- Then stir the corn into the vinaigrette and when the cabbage is down roasting drizzle the mixture on top and serve with more fresh herbs.
You can control the spiciness of the vinaigrette by increasing or decreasing the amount of peppers. If you don’t have or can’t find Hungarian hot peppers, you could use jalapenos, or any other spicy pepper you prefer. Adding a little dollop of Greek yogurt on top can level off the heat and add another layer of tang, but that’s totally optional!
Recipe & Images From: With Food + Love