If you are looking for a simple no fuss side dish this one works great. We always have a silicon covered cabbage with part of it cut off somewhere in the fridge where we have taken slices from it for this recipe, and cabbage lasts such a long time in the fridge which is always an added bonus. You can use any colour of cabbage you like for this so it looks pretty on the plate and the blackened bits are super tasty.
Often I use this in place of pasta and layer bolognaise on top of it, or bread and put a burger in there. Currently I am experimenting with it as a lasagna layer but I haven’t got the herb mix quite right yet, when I do it will be here.
On a side note the original word for cabbage in England was ‘caboches‘, in Malta the word for a cabbage is ‘kabocca’. Six degrees of separation in full swing.
- 4 x 100g cabbage slices (about 1.5cm or 1/2 inch thick each)
- 4 pinches salt
- 4 pinches black pepper
- 4 pinches garlic powder
- 1 tbsp olive oil
- Pre-heat a fan-assisted oven to 190 deg C (350 deg F).
- Line a baking tray with baking paper.
- Use a pastry brush and use a little of the olive oil to grease the baking paper.
- Lay the cabbage slices on top of the greased baking paper.
- Use the pastry brush to brush the rest of the olive oil over the top of the cabbage slices.
- Sprinkle pinches of the salt, black pepper and garlic powder on each cabbage slice.
- Bake in the oven for 30 mins.