Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I made this one night to go along side a casserole. I was short options for a vegetable dish, and this is what I came up with. It turned out wonderful. This is for 2 servings. I like to use the leftover cabbage for coleslaw or chopped cabbaged gives a lovely texture to lettuce salads.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Line a sheet pan with foil. (I used an 8x2").
  3. Treat the pan with 1 Tbsp of olive oil and spread to coat evenly.
  4. Slice cabbage with core-side down. You should end up with 6-8 slices. Don't slice into core. Just use sides of the cabbage.
  5. Place sliced cabbage in two rows, each slice slightly overlapping.
  6. Drizzle 2 Tbsp of olive oil and apple cider vinegar over each row. (If your cabbage is rather large, increase it to 3 tablespoons Again, use your own judgement).
  7. Next, sprinkle on Caraway seeds, garlic powder and salt-n-pepper.
  8. Cover with another sheet of foil.
  9. Bake for 45 min - 1 hour -- ovens vary.
  10. To serve, arrange slices along side your favorite meat dishes or casseroles.
  11. Variation: You can also add sliced bell pepper and sweet onion to this, by putting the vegies in between the sliced cabbage.
Most Helpful

4 5

Loved the caraway seeds on this. My cabbage really took a little over the full hour to cook. I used 1/2 a head of green cabbage, cored it then proceeded with the recipe. The 1/2 head made 3 nice servings. This was served as a side with Mac and Cheese With Polish Sausage (Low Fat)