The original version involves par-boiling the cabbage prior to baking and is made with a little bit of tomato sauce plus a shredded cheese and bread crumb topping.
My version is vegetarian and vegan, less heavy on the palate or waistline, and preserves more of the toothsome texture of the vegetables.
Serve as a side dish to steak, pork chops, roast chicken and other hearty meat or poultry dishes. Refrigerate and reheat leftovers, or enjoy chilled "as is" or even in a wrap (you can add leftover roast chicken or other cooked meat or seafood if desired).
1 small cabbage (about 1 lb), quartered then halve each quarter crosswise
2 small-medium onions, halved then cut into wedges
3 or 4 mini sweet peppers or 1 large bell pepper, sliced into strips
2 tomatoes, cut into wedges
3 Tbs olive oil, preferably Spanish
1 tsp salt (I use Kosher)
1/4 tsp ground black pepper
1/2 tsp dried oregano OR 1 Tbs chopped fresh oregano
|Ready to go into oven|
PS: If you want to see more of my Cuban recipes, including traditional favorites and unique Cuban-inspired creations, be sure to follow my Cuban Recipes on Pinterest.