I’ve never been too much of a fan of cabbage. It was always served sliced way too thickly in a very average coleslaw drenched in a thick creamy sauce and it just wasn’t my cup of tea. So when I was in Israel recently with Vibe Israel and I was served roasted cabbage during a cooking workshop we did in Jerusalem at the Mahane Yehuda Market with Tali Friedman. Definitely recommend looking Tali up - she has a new cookbook coming out and her food is stunning!
Anyway, I was kinda like ‘…thanks but nahhh’ but because Israelis are Israelis, they wouldn’t take no for an answer haha! Much like Italians! So I was there with this huge slice of roasted cabbage on my plate. It didn’t exactly look like the most appealing thing to eat but I proceeded to take a bite. Because god-forbid you have food left on your plate! :P
And I was pleasantly surprised. Actually I was beyond pleasantly surprised. I was shocked. Crispy roasted cabbage. What a revelation! If cabbage was always cooked like this, no one would ever refuse it! It was such a far-cry from thick raw slices in coleslaw. It was crunchy, and crispy and tender and soft in the middle and it had a slight hint of citrus and salt and was absolutely mouth-watering!
So I decided to make a version of that beautiful purple crispy roasted cabbage with a couple of simple additions as toppings to make this cabbage the star of the show on your dinner table tonight or as a simple warm salad at your next dinner party or BBQ.
I hope you guys love eating cabbage this way, I am absolutely obsessed with it!! So as always, happy cooking and let me know how you go!
I was hosted in Israel by Vibe Israel and had the most incredible time ever!