Vegetables are not only tasty, but also very healthy. They are fried, boiled, steamed, baked, eaten raw. It is clear that the maximum benefit is in fresh foods, but not all vegetables can be consumed in their original form. The second option for maximum calorie content and benefits is steaming, but in terms of taste it is significantly inferior to baking. Vegetables baked in the oven in large pieces are an ideal compromise between taste, benefits and labor costs.
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Large cuts allow you to preserve the maximum vitamins in each piece, prevent the food from drying out and save time when cooking. The combination of products can be very diverse, which allows you to prepare diverse dishes. Baked products are a godsend for vegetarians, dieters and food lovers. Also, baked vegetables are a great opportunity to teach children healthy nutrition from childhood and introduce them to the whole variety of plant foods.
Cabbage wedges with spices in the oven
Photo: Irina Rostokina / Shutterstock Baked cabbage turns out crispy on the outside and soft on the inside.
Ingredients
- 1 medium head of white cabbage;
- 3 tablespoons olive oil;
- coarse salt - to taste;
- ground pepper - to taste;
- 1 teaspoon cumin or fennel seeds.
Preparation
Cut the cabbage into rounds approximately 2.5 cm thick.
Line a baking tray with baking paper and grease with 1 tablespoon olive oil. Arrange the cabbage wedges in a single layer. Drizzle them with the remaining oil and sprinkle with salt, pepper and cumin or fennel seeds.
Bake for 40-45 minutes in an oven preheated to 200 ℃ until the vegetables are soft inside and their edges are golden.
Prepare
