Many people have told me they don’t cook cabbage because they don’t like the nasty, lingering aroma it can leave it its wake. Baking cabbage is a great way to prevent that unfortunate smell, usually created by overcooking the cabbage, causing it to release hydrogen sulfide. I made coleslaw last week and have had half a head of cabbage winking at me from the back of the fridge ever since. As I wondered what to do with it, I got to thinking about cabbage rolls. I adore them – especially vegetarian ones – but they sure are time consuming to make. This dish offers a quick, deconstructed version of the flavour, if not the method, behind the cabbage roll’s awesome yumminess. This makes a great light meal; if you want to make it a heartier dish, double the tomato sauce and serve the baked cabbage wedges on top of hot cooked brown rice, stirring the extra sauce – which is ridiculously tasty – into the rice.
- 1/2 head green, napa or Savoy cabbage, cut into 1/2 or 3/4 inch (1.25 – 2 cm) thick wedges
- 1 – 2 tablespoons (15 – 30 mL) olive oil for brushing
- sea salt and pepper
- 1 cup (250 mL) tomato sauce
- 2 tablespoons (30 mL) finely chopped onion
- 1/4 teaspoon (1.25 mL) celery seed
- 1/8 teaspoon (.75 mL) each cumin, turmeric, oregano, pepper
- Preheat oven to 400F.
- Lay cabbage wedges on a parchment-lined baking sheet. If you’d prefer the wedges to cook up softer without nice crispy edges, then snuggle them together in a glass or ceramic 9 x 13 inch (22.5 x 32.5 cm) baking pan (or parchment-lined metal baking pan of the same size).
- Brush exposed sides of cabbage with olive oil, sprinkle with salt and pepper.
- Bake 10 minutes.
- Remove from oven and brush with combined tomato sauce, onion and spice mixture.
- Cook 15-20 minutes longer until centre of a cabbage wedge feels slightly tender when pierced with the tip of a sharp knife.
Serves 2 – 4.