Transform the way you eat leafy greens with this tender, zesty Savoy Cabbage roasted to perfection.
For as long as I can remember, I’ve been considered the “rabbit” of my friends and family. Let me explain… While most of my loved ones were eating burgers and fries, I opted for salads. While they enjoyed mac and cheese, I made myself coleslaw. They would often tease me, saying, “You eat like a rabbit, munching veggies all day.” And I would reply, “You’re right!” Fruits and vegetables are foundational to my diet, and I snack on them just like a bunny does.
Throughout my rabbit-like eating, I’ve tried almost every leafy green out there. One of the most unique is savoy cabbage—with its crinkly, emerald leaves and earthy flavor. But in my opinion, the best way to have it isn’t in a salad, but well-seasoned and baked to perfection. The leaves become tender and just crisp enough on the outside, tasting slightly sweeter after they’ve cooked in a zesty dressing. Truly, savoy cabbage takes the idea of “cabbage steaks” to the next level, with a delicate finish of roasted almonds and a wide array of pairing potentials. Dig into this dish, and you might become a leaf-loving bunny like me!
Where does savoy cabbage come from?
This textured variety of cabbage is named for the historic Savoy region of south-eastern France, which borders Italy and Switzerland. Records show similar cabbages were cultivated in the region during the 15th century, while it’s believed the savoy cabbage itself came about during the 16th century. Later, it spread to other parts of Europe before becoming popular in America in the 1700s.
How do I store leftovers?
Let your leftover savoy cabbage cool to room temperature, and then transfer it to an airtight container. Refrigerate it for up to 3 days. I don’t recommend freezing it, as thawing will make it mushy. Reheat on a baking sheet in the oven at 375°F for 10-15 minutes, or until heated through.
Serving suggestions
Personally, I like savoy cabbage as a snack or side with freshly shredded Parmesan cheese on top. But if you need a vegan or dairy-free topping, try nutritional yeast. As for mains, this recipe goes surprisingly well with a lot of different dishes. Throwing a luncheon picnic? Pair savoy cabbage with Easy Homemade Sweet Potato Veggie Burgers or Cheeseburger Sliders, plus some Vegetarian Baked Beans and Gluten-Free Potato Salad. Or serve a simple Southern dinner of savoy cabbage and Charleston Red Rice.
Ingredients
- 1 medium head savoy cabbage
- 3 tablespoons olive oil
- 4 cloves garlic minced
- Juice of 1/2 lemon
- 1/2 teaspoon red pepper flakes
- Kosher salt to taste
- Black pepper to taste
- Optional: 1/4 cup toasted chopped almonds
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Remove the outer leaves of the cabbage and cut it into even wedges.
- In a bowl, whisk together olive oil, garlic, lemon juice, red pepper flakes, salt, and pepper. Brush the mixture on both sides of each cabbage wedge.
- Place the cabbage wedges on the prepared baking sheet. Roast in the oven for about 30-40 minutes, flipping halfway through, until the edges are crisp and the cabbage is tender.
- Remove the cabbage from the oven. Optionally, sprinkle toasted chopped almonds on top before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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