Roasting Is The St. Patrick's Day Hack For People Who Hate Cabbage

Like many holidays St. Patrick's Day is a celebration that is full of traditions. Whether it's wearing your green clothing, drinking green beer, or chowing down on a Reuben there are plenty of great ways to celebrate the day.

One part of the holiday that might not be as enjoyable for many though is the cabbage that almost inevitably accompanies the traditional corned beef. Cabbage isn't the most exciting vegetable. Maybe it's because many associate it with foul smells, but it might just be because it usually doesn't taste that great or exciting. It might serve as a nice crisp base for cole slaws or sandwich toppers, but by itself, it can leave a lot to be desired.

It turns out the reason for this tradition isn't the most exciting either. Cabbage didn't become linked to Irish-American identity and its annual celebration because it was the community's favorite food, but simply because it's all they could afford. While back in Ireland, bacon is the more traditional meat used to celebrate St. Patrick's Day, for many Irish-American immigrants corned beef was the cheaper meat, and cabbage was among the cheaper vegetables that would be boiled along with it. Corned beef with boiled potatoes and cabbage became inexorably linked with Irish celebrations like March 17.

If you dread eating cabbage every year though, know that there is still hope for you. Whether or not you enjoy cabbage might just come down to the way it's cooked.

While it might be possible to prepare a delicious boiled cabbage, it still isn't one of the best ways to handle this cruciferous vegetable. It can be easy to overcook cabbage with boiling, and doing so will leave you with a soggy, sad, flavorless mess. This might be the traditional preparation for Saint Patrick's Day. but that doesn't make it the right one.

Instead, one way to get the most flavor out of your cabbage is to roast it in the oven. While boiled cabbage might not taste like much of anything, roasting it caramelizes the sugars, and gives it a sweet nuttiness. This more desirable flavor might even be enough to win over the biggest cabbage hater when done correctly.

This recipe might even convince you to enjoy cabbage outside of Saint Patrick's Day. Cabbage is a great low-calorie and nutrient-dense vegetable that serves as a part of a healthy diet. It's also full of insoluble fiber to aid digestion, and Vitamin C to help your immune system as well.

Another great benefit to roasting cabbage is that it doesn't add a lot of work to your Saint Patrick's Day celebration either.

One great method is to start by preheating your oven to 500 degrees Fahrenheit. While it heats up, you can cut your cabbage heads into wedges so that each piece will have a piece of the stem. This will help to keep all of the leaves together and will become tender as it cooks. You can season it lightly with olive oil, salt, and pepper, but cabbage also works well as a base for any other kind of seasoning mix that you prefer. Then, put the cabbage in the oven until it's tender, and turn it over about halfway through. Martha Stewart, meanwhile, favors a lower oven temperature and a sprinkling of caraway or fennel seeds.

Besides making it easier to cook, cutting the cabbage into wedges will also give a nice variety of texture and flavor throughout. The outer edges will crisp up, char, and caramelize while the interior will soften gently and bloom with a subtle sweetness.