Roast a cabbage to make cereal bowls, then more meals throughout the week

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Roast Cabbage Bowls with Quinoa and Boiled Eggs

Active time:20 mins

Total time:35 minutes


Active time:20 mins

Total time:35 minutes



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A lot of people ask me where I get recipe ideas, and the long and convoluted answer is that I get them from lots of places. Sometimes a recipe in a cookbook sparks my imagination; Sometimes a dish in a restaurant inspires me to try a combination of flavors that is new to me. Sometimes it’s much more abstract – I’ll be in a museum looking at a painting or reading a book of poetry, and like a flash an idea will pop into my head.

But my favorite source of inspiration is when I get an idea from a friend. Today’s recipe, for Roasted Cabbage Bowls with Quinoa and Boiled Eggs, evolved from a conversation I had with my friend Julia.

Julia Bainbridge is a writer and author of the book “Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason.” She’s also a very dear friend, so a few weeks ago when I saw on Instagram that she was making a big batch of roasted cabbage to use in a salad one day and in a bowl of rice another, I asked him the question.

She explained that it was part of an informal meal plan. That week, she made a big batch of roasted cabbage, then mixed and remixed it with leftovers in a variety of meals for breakfast, lunch, and dinner.

“I’m just one person in my house, and a whole cabbage is often more than a recipe calls for, anyway,” says Julia. “Shredding and roasting the rest is a great way to use it, and it cooks really well.”

His method is simple: Halve, then cut a whole cabbage into ribbons about 1/2 inch thick and toss them with a little olive oil, salt and pepper. Roast for 25 minutes, by which time part of the cabbage will have become soft and silky, and part will be crispy from the heat. Then add it to just about anything tasty.

Julia mixes it with cold soba noodles and tofu drizzled with a drizzle of sesame oil; add it to salads with radicchio and leftover roast chicken; sprinkle it over rice with eggs; and mixing it into simple dishes such as pasta and this, where the cabbage adds weight and deep crunch.

“The key to this approach of cooking meals in batches then mixing and matching is having good sauces and seasonings around it,” she says, noting that the blank slate of roasted cabbage is a versatile base for so many meals. .

I developed this recipe with Julia’s Roasted Cabbage in mind. You start with 2 pounds of cabbage, which is more than you’ll need for these quinoa bowls, and that’s by design. The idea is that leftover cabbage can sit in a container in your refrigerator for the next week while you pull it out for various meals. One might be these Quinoa Bowls with Roasted Cabbage and Boiled Eggs. The quinoa is dressed in raisins and vinegar for an agrodolce effect, and the whole thing is sprinkled with furikake.

What to do with the rest of the cabbage? Here are some ideas:

  • Toss it in a pot of bubbled beans
  • Toss it with lettuce, herbs, lemon juice and tuna in olive oil
  • Add it to a bowl of cereal
  • Garnish the congee with a drizzle of crispy chili
  • Serve it as an accompaniment to tofu or baked or pan-fried chicken
  • Chop it finely and make a cooked coleslaw
  • Simmer in vegetable or chicken soup

Roast Cabbage Bowls with Quinoa and Boiled Eggs

  • No quinoa? >> Try brown rice or couscous, noting that cooking times vary.
  • Not a fan of raisins? >> How about some dried cranberries or diced dried apricots? You can also stir in diced fresh apples after cooking the quinoa, along with the vinegar.
  • Can’t find furikake? >> Freshly cracked black pepper and toasted sesame seeds make a great substitute. You can also try another spice blend of your choice, such as za’atar.

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  • 1 small headed cabbage (2 pounds), any type, halved, seeded and thinly sliced
  • 2 tablespoons olive oil
  • Fine salt
  • Freshly ground black pepper
  • 1 cup of water
  • 1/2 cup quinoa, preferably red
  • 1/3 cup raisins, preferably golden
  • 1/4 teaspoon fine salt
  • 2 tablespoons of red wine vinegar
  • 2 large eggs
  • Furikake, for serving

Roast the cabbage: Place a rack in the middle of the oven and preheat to 425 degrees.

Spread the cabbage on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Season with a few black peppercorns, mix lightly and put in the oven. Roast for 15 minutes. Using tongs, toss the cabbage a little, then roast for another 10 minutes, or until part of the cabbage is wilted and silky and part crispy and brown.

Make the quinoa: Meanwhile, in a medium saucepan over high heat, combine the water, quinoa, raisins and salt. Bring to a boil, then cover and reduce the heat to low. Cook until quinoa is tender, about 15 minutes. Remove from heat and keep covered.

Bring a small pot of water deep enough to cover two eggs to a boil over high heat. Add the eggs to the water and cook to your liking: 6 minutes for the soft ones, 8 minutes for the hard ones. Drain, rinse eggs under cold water until cool enough to handle, then peel and cut in half.

When ready to serve, toss the quinoa with the vinegar and divide about 1 cup quinoa mixture per bowl. Top with about 1 cup cabbage and 2 egg halves. Sprinkle with furikake and serve.

Per serving (1 cup quinoa, 1 cup cabbage, 1 egg)

Calories: 547; Total fat: 21 g; Saturated fat: 4 g; Cholesterol: 186mg; Sodium: 602mg; Carbohydrates: 76g; Dietary fiber: 16g; Sugar: 31g; Protein: 19g.

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Cabbage recipe adapted from writer Julia Bainbridge.

Tested by G. Daniela Galarza; questions by e-mail to [email protected].

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Check out this week’s Eat Voraciously recipes:

Tuesday: Georgian Garlic Chicken (Chkmeruli)

Wednesday: Carrot and coriander noodle soup

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