Salt and Pepper Roasted Cabbage

Roasted Cabbage

Summer is here and so are the summer veggies! This recipe will make you want to fire up your oven even in this summer heat! I stumbled across this recipe while trying to get out of my “raw cabbage salad” rut. It is best enjoyed a few minutes out of the oven when its all crispy.

Salt and Pepper Roasted Cabbage


1/2 head of green cabbage
1 tbsp olive oil
sprinkle of salt and pepper


1. Preheat oven to 350F. Slice cabbage into thin wedges about 2 cm thick.

2. Place wedges on a baking sheet and drizzle with olive oil rubbing it into the leaves. Sprinkle with salt and pepper.

3. Bake for 15-20 minutes flipping half way through. Adjust baking time to ensure that the leaves are golden brown on both sides.

Roasted Cabbage


Vegetable Moroccan Stew

OLYMPUS DIGITAL CAMERAI am home (in Calgary) for the long weekend. Every time I come home, I always enjoy cooking with (and for) my family. Tonight my mum and I cooked a moroccan stew together. This recipe has been enjoyed by my family for quite some time now. It was ripped out of a 1993 March edition of Canadian Living Magazine by my mum and continues to exist in my her recipe archive.

Vegetable Moroccan Stew (serves 6) 


1 cups carrots, chopped
2 cups rutabaga, chopped
half small cabbage, chopped
2 tbsp olive oil/butter/butter alternative
1/2 cup pitted prunes
1 tsp each tumeric, cinnamon, and salt
1 tsp fresh ginger, diced
pinch of pepper
2 cups vegetable stock
1.5 cups cooked chickpeas
3 large tomatoes, chopped


1. Chop carrots, rutabaga and tomato into bite sized chunks. Cut cabbage into large chunks as it will shrink when cooked.

2. In a large sauce pan, heat olive oil over medium heat. Add carrots, rutabaga, prunes, turmeric, cinnamon, slat, ginger, and pepper. Cover pot and cook on low for 10 minutes, stirring occasionally.

3. Stir in cabbage, vegetable stock, chickpeas, and tomatoes; bring to boil. Reduce heat, cover and simmer stirring occasionally, for 35-40 minutes or until vegetables are tender. You can serve the stew right away, on top of a bed of brown rice, cous cous, quinoa, or with naan breads.

*Tip: If you allow the stew to heat in the oven at 300F covered for an hour before serving, it will meld the flavours more. Stew can also be frozen and kept for leftovers.


Sesame Cabbage No-slaw

Coleslaw is one of those foods I have never liked. As a kid I didn’t like anything with a dressing or a sauce so that pretty much ruled out a lot of foods. Slowly as I aged I began to develop a taste for sauces and dressings but unfortunately coleslaw is still on my no-no list. But here’s a “coleslaw like” recipe that I think is my new favourite salad. My farmer friends Ruth and Katie introduced me to this dish and I can’t get enough! A delicious refreshing take on coleslaw with a unique Asian flavour!

Sesame Cabbage Salad (makes a large-ish bowls worth…about 3 servings)

Sesame Dressing:

3 tbsp olive oil
3 tbsp vinegar (I used apple cider, you can also use rice or balsamic)
1 tbsp soy sauce
1 tsp toasted sesame oil
pinch red pepper flakes


½ cabbage head, chopped
3 carrots, grated
2 leaves of kale, chopped
1 beet, grated
3 spring onion sprigs, diced
1 avocado, chopped into cubes
1 tbsp toasted sesame seeds


1. Combine dressing ingredients in a sealable jar and shake until well combined.

2. Combine all salad ingredients (excepte sesame seeds) in a bowl and toss.

3. Drizzle dressing over top of salad, mix around and sprinkle with sesame seeds.