Cabbage & Quinoa Roast
Cabbage & Quinoa Roast
Cabbage & Quinoa Roast! Cabbage is such a versatile vegetable and a frequent visitor in my kitchen. Here, I am using a whole head of cabbage cut to wedges and roast it in the oven for one hour with other ingredients, but he cabbage is the star. It comes out so soft and delicious, you will want to devour the whole dish.
Here is what you need:
2 tbs olive oil
1 onion, slices
1/2 cup quinoa
Salt
1/2 (14 oz.) can plain diced tomatoes
Handful carrots, shredded
1 head cabbage, wedges
1 sweet potatoes, wedges
1/2 can of tomatoes, sauce or diced (the second half of canned tomatoes)
2 garlic cloves, chopped
1 tsp salt
pepper
1 tsp dried oregano
2 tbs olive oil
An oven safe pot or dish with a lid
Let’s do this:
1. Start with 2 tbs of olive oil at the bottom of the pan and start adding the ingredient in the order they appear. Layer one by one, trying to fit the cabbage and potato tightly, and finish with a generous amount of seasoning. The quantities above are only suggestion, make it your own and season with as much as you like from each spice. You can add garlic powder and sometimes I add lemon juice, it really goes well with the other flavors
2. Cover with a lid and bake at 350 for one hour. Uncover and broil for 5 minutes or until the cabbage gets a nice brown color.
3. Serve right away or store for later. This dish will store nice in the fridge for up to a week.
