Roasted Cabbage and Golden Beets. Feast your Irish eyes on this Pot O’Gold.
Simply roasted cabbage and sliced golden beets are rubbed in extra virgin olive oil, garlic, garlic salt and pepper. The golden beets are sliced into 1/4 inch golden coins and the cabbage is partially hollowed out in the center (same way you’d begin to carve a pumpkin) and roasted like this:
Yes, this Irish girl will be cooking up corned beef and cabbage and Irish soda bread with a side of Irish butter this year, as I do every year, but we also wanted to have a little more fun with the cabbage this year. Because roasted cabbage is so good! And this Pot O’Gold is hard to resist. I actually think Adrian may prefer this dish over corned beef and cabbage. He’s English and German and didn’t grow up loving the traditional boiled meat dinner with Irish soda bread, though it’s slowly growing on him. My mom, however, made the full Irish dinner with lots of Irish butter (and Irish music!) each year, so I love it all.
To serve this Pot O’Gold, just slice up the cabbage with a sharp knife and plate with the golden beet coins.
Here’s how to make this Roasted Cabbage and Golden Beet Pot O’Gold:
- 1 head green cabbage, washed, outer damaged leaves removed
- 2 bunches golden beets, greens removed, washed, trimmed and sliced into 1/4 inch rounds
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Garlic salt
- Preheat oven to 425 and line two baking sheets with tin foil. Trim the cabbage bottom, so cabbage rests flat. Holding the cabbage firmly, carve a circle out of the top of the cabbage (just as you would carve a pumpkin). Remove "top" of cabbage and set aside. Drizzle cabbage "top" and "bottom" with 1 Tbsp olive oil and rub the olive all over the cabbage. Sprinkle with garlic salt and pepper. Toss beet slices with remaining 1 Tbsp olive oil, garlic, garlic salt and pepper. Place cabbage "top" and "bottom" on one baking sheet and beets on the other and place into oven. After 15 minutes, flip beet slices and flip cabbage and roast another 15 minutes. Remove beets from oven and set aside. Flip cabbage again and roast an additional 15 minutes, or until outer cabbage leaves begin to crisp and the full cabbage is tender. Cooking time may vary, depending on size of cabbage. Once tender, remove cabbage from oven. Reserve "top" of cabbage for another use (perhaps part of tomorrow's lunch?). Place cabbage carved side up on a serving dish. Fill with golden beet coins. Serve.
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