Crunchy Cabbage Carrot Apple Medley is an easy recipe that combines amazing ingredients and simple techniques. The flavors and textures of this dish are beyond simple.
I think a lot of people don’t use much cabbage in their dishes except when they are making one of my favorite meals, Corned Beef and Cabbage. After making Crunchy Cabbage Carrot Apple Medley I’ll be eating it a lot more.
This dish is more of an idea than it is a recipe. I clipped out an article in our local paper in January regarding cooking cabbage. It had a whole list of spices and ingredients that looked pretty darned good. I knew that I had all of the ingredients, but the persistent question of why kept nagging me. I love simple flavors with simple ingredients.
Cabbage is one of those ingredients that John was under the impression that he doesn’t like. What I’ve learned is that John doesn’t like over-cooked mushy or tasteless veggies. Some recipes for cooking cabbage require you to bake the cabbage almost as long as you do the corned beef brisket. No wonder he thought he didn’t like it.
With this dish, I roasted the veggies together until they just began to soften. The high heat coaxed out the flavors of the cabbage, carrots, onions, and apple. Using a simple drizzle of EVOO and a little S&P and you have one beautiful dish that looks like there is a lot more to it. I used to drown my cabbage in melted butter. Was it good? Sure it was, but I didn’t miss all of that extra fat in this cabbage recipe. Not only that, it made cleanup a breeze.
You can definitely add your own spice profile and any vegetable combination but I loved the balance of the cabbage and carrots with the slight sweetness of the apples.
Don’t have time to make it now? Pin it for later!
- 1 medium green cabbage
- 10 carrots peeled and chopped
- 2 green apples peeled and sliced into 8 pieces
- 1 yellow onion sliced thickly
- Salt and Pepper
- Extra Virgin Olive Oil
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Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
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Cut the cabbage in 4 quarters. Remove the core and slice each quarter into 4 pieces (16 total)
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Peel carrots and chop into thick pieces.
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In a large bowl Combine cabbage, carrots, apples, and onion. Drizzle with olive oil. Sprinkle with salt and pepper.
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Spread out on the rimmed baking sheet. Bake 20 minutes, turning half way through or until vegetables are lightly browned and beginning to soften.
I’ll be making this recipe a lot more instead of just saving it for St. Patricks Day.
I love roasted veggies, these are a few more yummy recipes making them the stars they deserve to be!
Roasted Brussels Sprouts with Shallots and Mushrooms
Hasselback Bacon Apple Butternut Squash
Healthy Cream of Roasted Vegetable Soup
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