My grandmother, who lived to be 92, always said the key to her good health was that whenever possible, she ate cabbage. Now if that isn’t a motto worth needlepointing, I don’t what is …
But Grandma was onto something. Cabbage is full of vitamins, as well as calcium and iron. And 1 cup of it has only 20 calories.
The secret to making this cabbage dish is cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp up the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.
Curried Roasted Cabbage
Start to finish: 25 minutes
Makes: Four servings
1 medium head green cabbage
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, peeled, sliced into eight wedges each
2 Tbsp olive oil
1 Tbsp curry powder, hot or mild
1/4 cup currants
1/4 cup toasted almonds slivers
• kosher salt and ground pepper
• lemon wedges, to serve
Heat the oven to 400 F. Line a rimmed baking sheet with foil.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into four wedges for a total of 16 pieces.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Transfer the mixture to the baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.
