Baked Cabbage

4 09 2011

I went to an outdoor farm market with some old friends and a new friend today.  Ok, so it was cloudy and off-and-on raining, but it was a beautiful day.  I bought 2 baskets of carrots, 5 field cucumbers, 6 apples, a spaghetti squash, an acorn squash, a basket of jalapenos, a head of cauliflower, and lovely head of cabbage, all for the low-low price of  $19.25!  It was so much stuff that carrying it around was starting to hurt my shoulder.

I started preparing the cabbage as soon as I got home because SO despises cabbage and I wanted to have it done cooking before he got home.

This cabbage is rich and buttery without being too rich or having any butter.  It’s a perfect addition to fall table, even if we’re not quite at fall yet.

Baked Cabbage

1 big head of green cabbage (savoy, green or napa)

1/4 cup of diced onion

1 cloves of garlic

cube of vegan soup stock

1/2 – 3/4 cup water

1/4 cup of olive oil

Preheat oven to 325ºF and spray or grease a large lidded casserole dish.  If you don’t have a dish with a lid, just use a big baking pan and cover it with foil, voila!

Cut the cabbage into quarters and then thinly slice.  If you have some kind of apparatus to thinly slice the whole cabbage, go for it!  The thin slices become a little noodle like once they’re cooked, so leaving the cabbage whole would mean your noodles are longer.  I can’t emphasize enough the importance of slicing the cabbage thinly.

Toss cabbage with diced onion and place into baking dish.

In a blender, blend soup stock, water, garlic and oil together.  Once blended, pour over cabbage and onion mixture.

Bake for 1 hour.  I like to stir what I’m cooking, so I dragged my cabbage out of the oven every 20 minutes to give it a stir.

This would pair well with mashed anything (potatoes, sweet potatoes, cauliflower, or white beans) and grilled tofu.

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