Roasted Cabbage and Fennel

My husband and I both hail from German lineage. Both of our surnames are German. My grandfather grew up speaking German at home. Our daughter has a good German name. I attempted to name our son Hans, but my husband drew a line in the sand, and I settled for dressing our son in tiny lederhosen for Octoberfest and Halloween.

Despite our common lineage, we regularly fight over what vegetable sides we should have with dinner. I love broccoli; he doesn’t. He loves cauliflower; I think it smells like the garbage dump I had to dig through one time after something important was thrown out (long story).

Perhaps because of our common ancestry, one of the few veggies that we both love is cabbage. Roasted, fermented (sauerkraut!), shredded (coleslaw is King in the South, where we’re from), we love it all. Because cabbage is one of Nature’s wunderkinds, and because I usually cook dinner, it makes it onto our dinner table at least once a week.

This recipe is one of my staples. It’s simple, nutritious, and the fennel helps fight any rude side effects that cabbage, a cruciferous vegetable, might invite to join you for dinner. I love it with a whole roasted chicken, but you can serve it with pretty much anything.

 

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Ingredients:

  • One head cabbage (I prefer your basic green variety)
  • One fennel bulb
  • 3 TBSP Extra Virgin Olive Oil (I like to use lemon-infused)
  • 2 TBSP Salt

 

Directions:

  1. Preheat oven to 375 degrees.
  2. Slice cabbage head in half, from top to bottom, then slice halves into one-inch medallions. Cut the core from the slices that have some.
  3. Cut the stem off of the fennel bulb and make several slices cutting the bulb from top to bottom. Chop the stem with the fronds into several small pieces too. The stems can be tough, and you might only want them for garnish. The stems with fronds look pretty scattered on top when you serve the dish.
  4. Line a baking sheet with parchment paper (this isn’t necessary but helps with clean-up).
  5. Place the cabbage and fennel on the baking sheet and drizzle with olive oil and salt.
  6. Bake at 375 degrees for approximately 20 minutes, until the cabbage and fennel are browned.

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