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Gather’s Roasted Green and Purple Cabbage

Oh boy do I have a treat for you today! This past Spring, one of the most gorgeous cookbooks I have ever seen hit the shelves.

Bill and Hayley Staley of Primal Palate dedicated their third and most stunning book to “the art of Paleo entertaining.” Gather walks you though 17 different occasions with full menus and tips for early meal prep to help make your entertaining lives easier.

It’s the book that you want on your coffee table; filled with the recipes you can’t wait to taste; written by two adorable people you hope invite you for one of their fabulous dinner parties one day.

Gather’s Roasted Green and Purple Cabbage | Fed+Fit-2

THE GIVEAWAY

In honor of the season of gathering and giving, I’m giving away a copy of Gather!

Find out how to enter the giveaway on my Facebook page.

Order your own copy here!

{PS this book makes a GREAT gift.}

Find Bill & Hayley at Primal Palate here.

THE RECIPE

Gather’s Roasted Green and Purple Cabbage | Fed+Fit-1

Bill and Hayley graciously gave me permission to share one of Gather’s striking vegetable side dishes with you all! The book is FILLED with mouth-watering, straightforward recipes sure to please even the most discerning crowd. This cabbage recipe is no exception.

It comes together in no time, has the most delicious flavor, and will give your dinner table a fun splash of color.

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New to Fed+Fit? If so, welcome! I provide step-by-step photo instructions for all my recipes. The summarized and more printer-friendly recipe is recopied at the bottom of each post.

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Let’s get started!

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Our dish starts with grass-fed butter.

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Put approximately 1/3 of a cup {okay you caught me, I used a whole ½ cup!} into a saucepan to melt.

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Grab a head of green and purple cabbage.

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Peel the outer layer of the cabbage off.

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It’s ready for chopping!

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Cut the cabbage in half.

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Then cut that half, in half.

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With your knife on a diagonal, cut the stem out of each of the four pieces.

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Cut each of those four pieces into half. Repeat the whole process for the other head of cabbage.

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Lay the pieces, cut-side up, into a large baking dish. I had about 1/3 of the cauliflower leftover – just the perfect amount to make a batch of Paleo Detox Salad!

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Butter melted?

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Pour it over each of the wedges.

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Stir the dried thyme, rosemary, and sage together.

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Sprinkle the seasoning mix, salt, and pepper over the cabbage. Place in oven and bake at 400 for approximately 45 minutes.

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Serve and enjoy!

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Gather’s Roasted Green and Purple Cabbage

Recipe from Gather

Serves 8

Ingredients:

1 medium green cabbage

1 medium purple cabbage

1/3 cup grass-fed butter, melted

1 Tbs dried thyme

1 Tbs dried rosemary

1 Tbs dried sage

salt and pepper to taste

Directions:

Preheat oven to 400 F.

Peel the outer layers of the cabbage away and cut into 8 wedges each. Lay the cabbage into a baking dish and cover with the melted butter, thyme, rosemary, sage, salt and pepper.

Bake at 400F for 45-60 minutes.

Prep Time: 5 minutes

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Many thanks to Bill and Hayley Staley and the team at Victory Belt Publishing for graciously providing a copy of the book for this review and giveaway.

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2 Comments Post a comment
  1. thekoshercavegirl #

    My issue with cabbage is that it tends to stink up my kitchen! Haha
    But your recipe is visually stunning, and cabbage is so yummy, that I think it’s totally worth it.

    December 16, 2013
    • I know what you mean! This dish, however, doesn’t have that cabbage stink! The combination of seasonings and butter made my kitchen smell fantastic.

      December 16, 2013

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