Roasting is a wonderful way to prepare vegetables so they take on a caramelized flavor and turn exceptionially  tender. That goes for cabbage, too. First it's halved and seasoned with a bit of chicken broth, lemon juice, and parsley. Then it's topped with butter and roasted in a rimmed baking sheet, basting the halves with the juices one or two times while it's in the oven. Drizzle with olive oil, sprinkle with parsley, and serve hot as a side dish for roast pork or chicken.


  • 1 cabbage (heart)
  • olive oil
  • 1 chicken bouillon cube
  • 1/2 lemon (juiced)
  • parsely (chopped)
  • butter


  1. Preheat oven to 190°C (approximately 375°F).
  2. Cut cabbage lengthwise and rinse without cutting leaves.
  3. Drain well.
  4. Place cabbage in a baking dish greased with olive oil.
  5. Dissolve a chicken broth cube in about 150 ml (approximately ½ cup) hot water.
  6. Sprinkle cabbage with broth, lemon juice and parsley.
  7. Put two tablespoons butter on top of each half.
  8. Bake until cooked, basting often with broth.
  9. To serve, drizzle with olive oil and garnish with chopped parsley.
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