As I mentioned in my post for Chickpea Tacos, in preparation for a blog update, I’m revisiting and refreshing some of my classic recipes. Today I’m flashing back to one of my all-time most popular posts – my crispy cabbage recipe. It is made with only 3 ingredients: cabbage, oil, and salt. Yet, surprisingly it is the second most viewed recipe on my blog. (The first? Cauliflower queso.)
I am a huge fan of cabbage, especially in sauerkraut-form. Tossed into stir-fries, steamed as a side, eaten raw in a salad, cabbage is always welcome in my book. However, my husband is less of a fan. This crispy cabbage recipe changed all that. It turned David from someone who was underwhelmed at best by cabbage into a person who goes back for seconds.
Unlike kale chips, crispy cabbage is more of a side dish than a snack. By cutting the cabbage into small to medium sized pieces and then roasting it, the cabbage gets wonderfully toasty around the edges (and sometimes a little burnt too). The inside becomes buttery, and together that makes for mouthful after mouthful of delicious for next to no work at all.
Also, if you’re like me, you’ve occasionally bought a head of cabbage for tacos, and then wondered what you were going to do with the overflowing amount you had left. This recipe is great because the cabbage actually shrinks by half in the roasting time. Two cups of raw cabbage becomes just a cup of crispy cabbage.
That means that if you’re cooking for a group, it’s best to err on the side of more cabbage, because it becomes a surprisingly small (but tasty) amount. Just be careful not to overcrowd your baking sheet; you want it to roast, not steam. When in doubt, use an extra baking sheet, and roast on the upper and lower oven racks, taking turns to switch top/bottom halfway through.
Crispy cabbage is an easy, anytime side. I especially like it as a side to salads, because there’s something about having something warm and toasty on the side to make salad feel a bit more like a full-fledged meal.