Bea's Baked Cabbage

Recipe Rating:
 43 Ratings
Cooking Method: Bake

Ingredients

1 head of cabbage
1 or 2 pats of butter
olive oil
salt & pepper
water
sprinkle of sugar (optional)
paprika (optional)
crushed or ground red pepper (optional)

The Cook

Bea L. Recipe
x5
Well Seasoned
Crystal Coast, NC
BeachChic
Member Since Oct 2010
Bea's notes for this recipe:
We love cabbage here at this household. My friend, Rudy, had the best cabbage I had ever tasted and she said that she baked hers in the oven rather than boiling it on top of the stove. So this is more like directions rather than a recipe.

My friend, Rudy, is origanially from LaGrange, Georgia. She met an NC guy and they moved to Raleigh when they married. I wasn't married yet when she & I met at our first public jobs. We clicked from the get-go and I actually learned how to cook from her. We remain friends today. Maybe I'll share the blue ribbon with her even though I changed to a different way of cooking them.

I have listed three optional ingredients, which I use sometimes but not every time.
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Paprika and red pepper were our seasonings of choice! This cooking technique made for perfectly done cabbage... that would be great with a few cubed red potatoes thrown in too!

Directions

1
Preheat oven to 350 to 375, depending on how hot of oven you have. Spray roaster pan or deep casserole dish on sides and bottom. Cut cabbage into strips and place them into the pan or dish. Pour olive oil over cabbage (you be the judge of the amount). Put a pat of butter or two on top then salt & pepper to your liking. Put just enough water to basically cover the bottom...no more than a fourth way up. Cover and bake for approximately 45 minutes. Remove lid and continue to bake until water has evaporated. Stir occasionally. I bake mine until it's real tender and has started to brown only because that's the way that I like it. My total time of baking is probably around 1 1/2 to 1 3/4 hours. You can bake it to the tenderness that you prefer.
2
NOTE: Rudy doesn't use olive oil. She uses only butter...probably 1 to 2 sticks! Nor does she use paprika or red pepper. Yeah, she's worse than I am...LOL!!!!!
3
*You don't have as much aftertaste as you do when it's boiled. You also don't have that "green fly" that seems to come around when cooking cabbage.
4
**I added potatoes on top as Janet suggested and it was wonderful! I'll make them like that again. Thanks for the suggestion, Janet!:D
5
6/17/14: Since it was 99 degrees today and I had fresh cabbage that needed cooking I decided to experiment to see how it would be done in a crockpot. It is very good and push comes to shove I would do this again. Ideally, it would be great to use the crockpot on the patio or deck because I found that it has a much stronger smell this way than baking it in the oven. Go figure. It took 4 1/2 hours on high for one head of cabbage.
Comments

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user c g coffeecup - Dec 4, 2010
i have cabbage that needs to be used. i will make this tonight with my meatloaf. you read my mine. this sounds so good
user Bea L. BeachChic - Dec 4, 2010
Please let me know if you like it, Char. We absolutely love it and they say that you don't get as much aftertaste as if it were boiled.
user Thea Pappalardo Sassy01 - Dec 4, 2010
I love almost any vegetable when it's been baked or roasted but I've never tried it with cabbage. Sounds like a great idea. When I have leftover corned beef and cabbage, it cut it up failrly small and fry them til the cabbage starts to brown. Then I scramble eggs into it. I think I enjoy that more than the previous nights dinner.
user c g coffeecup - Dec 4, 2010
i loved the cabbage. to the point that i ate nothing else. thanks for the recipe.
user Bea L. BeachChic - Dec 4, 2010
You're most welcome. I'm glad you liked them. Oh, and thanks for the 5 stars:)

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