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Layering flavors, and textures is a simple way to add depth and interest to a dish.  Baked Cabbage Stacks are a good example of this technique, our recipe starts with a base of mildly sweet cabbage and is then topped with ingredients that are earthy (mushrooms), sweet (carrots), savory (garlic and onions), and warm (ginger).  In other words, flavorful!  Prep ahead of time and throw it in the oven when you’re ready. To make it a meal serve Baked Cabbage Stacks over steamed rice and topped with a fried egg.

Ingredients:

  • 1 head of cabbage, sliced
  • 2 carrots, shredded
  • 2 onions, medium
  • 4-6 mushrooms, sliced
  • 1 knob of ginger, grated (1 T)
  • 3 cloves garlic, grated
  • 4 Tbsp olive oil/ sesame oil
  • salt & pepper, to taste
  • 1 Tbsp everything bagel seasoning
Main Ingredient(s): Cabbage, Carrots, Garlic, Ginger, Mushrooms, Onions

Steps:

  • Pre–heat oven to 375°.
  • Wash vegetables. Trim cabbage and remove core. Cut cabbage from the top to bottom into 3/4-inch-thick slices and then slice horizontally. Shred carrots, thinly slice onions and mushrooms. Peel garlic and ginger; grate.
  • Line baking sheet and brush with half of oil. Season sheet by sprinkling with salt, pepper, 1 teaspoon of prepped garlic and 1 teaspoon of prepped ginger.
  • Build stacks by evenly spacing cabbage on prepared baking sheet and topping with sliced mushrooms, shredded carrots and sliced onions. Top with remaining grated garlic and ginger. Drizzle remaining oil evenly over stacks. Season with salt & pepper.
  • Cover baking sheet with foil. Bake for 20 minutes, until cabbage begins to soften. Remove foil and bake another 15 minutes until stacks are browned and softened.
  • Sprinkle with everything bagel seasoning before serving.
Photo of sliced cabbage steaks, mushrooms, whole carrots and onions, cloves of garlic and knobs of ginger
Photo of prepared sheet pan drizzled with oil, and dotted with grated ginger and garlic, salt and pepper
Photo of Cabbage Stacks on baking tray uncooked
Photo of Baked Cabbage Stacks on sheet pan
Photo of Baked Cabbage Stack drizzled with sesame oil and sprinkled with everything season, on green plate
Photo of steamed rice topped with Baked Cabbage Stack and fried egg
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: April 11, 2024