Roasted Cabbage with a Cuban Twist

This is my healthier, lighter take on a traditional baked-cabbage recipe from Cuba called "Col Española" or Spanish cabbage. 

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).

Ingredients
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

Preheat oven to 400°F. Coat the bottom of a large baking dish or casserole dish with 1 Tablespoon of the oil.  Arrange all the vegetables in the pan or dish, spreading out as evenly as possible. Sprinkle with salt & pepper, then drizzle evenly with remaining olive oil. Bake at 400°F for 60 to 90 minutes or until tender to taste and lightly browned, stirring two or three times (I stirred every 30 minutes and it took 90 minutes in my oven -- your cooking time may vary. You can raise the temperature to 425°F but be sure not to char the vegetables). Before serving, stir in the oregano, taste for balance, and adjust seasonings as desired. Makes 6 servings.

Zestfully yours,
Gloria

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.