This roasted green and purple cabbage comes together in no time, has the most delicious flavor, and will give your dinner table a fun splash of color.
Oh boy do I have a treat for you today! This past Spring, one of the most gorgeous cookbooks I have ever seen hit the shelves.
Bill and Hayley Staley of Primal Palate dedicated their third and most stunning book to “the art of Paleo entertaining.” Gather walks you though 17 different occasions with full menus and tips for early meal prep to help make your entertaining lives easier.
It’s the book that you want on your coffee table; filled with the recipes you can’t wait to taste; written by two adorable people you hope invite you for one of their fabulous dinner parties one day.
Order your own copy here!
{PS this book makes a GREAT gift.}
Find Bill & Hayley at Primal Palate here.
THE RECIPE
Bill and Hayley graciously gave me permission to share one of Gather's striking vegetable side dishes with you all! The book is FILLED with mouth-watering, straightforward recipes sure to please even the most discerning crowd. This roasted green and purple cabbage recipe is no exception.
New to Fed+Fit? If so, welcome! I provide step-by-step photo instructions for all my recipes. The summarized and more printer-friendly recipe is recopied at the bottom of each post.
Let's get started!
Our dish starts with grass-fed butter. Put approximately 1/3 of a cup (okay you caught me, I used a whole ½ cup!) into a saucepan to melt.
Grab a head of green and purple cabbage. Peel the outer layer of the cabbage off. Cut the cabbage in half. Then cut that half, in half. With your knife on a diagonal, cut the stem out of each of the four pieces.
Cut each of those four pieces into half. Repeat the whole process for the other head of cabbage.
Lay the pieces, cut-side up, into a large baking dish. I had about 1/3 of the cauliflower leftover – just the perfect amount to make a batch of Paleo Detox Salad!
Butter melted? Pour it over each of the wedges.
Stir the dried thyme, rosemary, and sage together. Sprinkle the seasoning mix, salt, and pepper over the cabbage. Place in oven and bake at 400 for approximately 45 minutes.
Serve and enjoy!
Many thanks to Bill and Hayley Staley and the team at Victory Belt Publishing for graciously providing a copy of the book for this review.
PrintGather’s Roasted Green and Purple Cabbage
From the book, Gather, a perfect, easy side dish for your next dinner!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 medium green cabbage
- 1 medium purple cabbage
- 1/3 cup grass-fed butter, melted
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- Peel the outer layers of the cabbage away and cut into 8 wedges each. Lay the cabbage into a baking dish and cover with the melted butter, thyme, rosemary, sage, salt and pepper.
- Bake at 400F for 45-60 minutes.
My issue with cabbage is that it tends to stink up my kitchen! Haha
But your recipe is visually stunning, and cabbage is so yummy, that I think it’s totally worth it.
I know what you mean! This dish, however, doesn’t have that cabbage stink! The combination of seasonings and butter made my kitchen smell fantastic.
This looks amazing, I was hoping to try this with Ghee instead, any thoughts?
Hi Toby! I think ghee would be a perfect substitute for butter!!
I’m on a low salt and calorie diet is this recipe for the roasted red and green cabbage good for my diet, what benifits would I get from this dish?
That’s truly only a question you can answer, Carolyn! I don’t know your medical history well enough to give a firm recommendation. The cabbage have an abundance of vitamins and minerals available. If you’re curious, I recommend searching for nutrition facts online.
I am on a dairy free diet due to IBS is olive oil a good substitute for butter and what amount…This receipe looks awesome
Yes you can substitute an equal amount of olive oil for butter in this recipe!