Yes, you are reading correctly. I am dedicating a whole blog post to the glory of cabbage. One of the greatest things to come out of my 21 day fast (which, for the record, ends on Saturday night) has been my rediscovery of cabbage. Cabbage was one of those things that I’ve always been ambivalent about. I could take it or leave it. A couple of years ago, while eating dinner at Vapiano, I discovered that they had an interesting sounding pizza that featured savoy cabbage with pepperoni. I was intrigued but skeptical. The helpful chef encourage me to try it and told me that he’d buy it for me if I didn’t like it. I loved it and it’s my go-to pizza at Vapiano. However, it took awhile before I tried to replicate my love affair with cabbage at home.
One of the key things I’ve discovered during this fast is the need for variety. I decided I’d buy a head of cabbage, roast it and go from there. I followed Martha’s recipe and wow, was it delicious. I found that I couldn’t eat a whole head of cabbage by myself for dinner so I simply wrapped up the leftovers and figured I’d find a way to use them. Fast forward a few days to when I made my delicious fast-friendly “pizza” and wanted to throw some more veggies on top of the spinach and sundried tomatoes Cue the cabbage! This was so delicious that I had to swat wandering hands away from eating all of the cabbage before it even made it onto the pizza. Whether you are fasting or not, I highly recommend adding roasted cabbage to your diet. You will thank me later 🙂 
Is the sauce homemade? I’m planning to extend my fast, so this might be a great idea! Especially since I’m not big of cabbage but know it’s has a lot of vitamins!
The pizza sauce? Yes, it’s one can of whole tomatoes, salt, pepper, sweet onions, shredded carrots, basil and herbs (oregano and thyme). It’s SO delicious!
Canned… hmm. Although I prefer buying tomato paste, I’ve been looking to do it from scratch. But thanks for the idea!
The TOMATOES are canned. You make the sauce from scratch using canned tomatoes. Start with onions, olive oil and salt & pepper in the pot. After about 5-10 min, add the carrots. Cook for 5 min, then add the tomatoes, basil and herbs. Simmer on the stove uncovered for 30 min. Then blend. Delicious!
Hmm ok. Will have to try. 🙂
I know if you blanch tomatoes, you’ll get the same effect. Cans have a certain chemical that’s not good for you.
Wow… roasted cabbage sounds delicious! I have only ever really used cabbage for soup… this gave me inspiration to be more adventurous…
It really is delicious — try it and let me know what you think!
Great suggestions! I always say that I hate cabbage, but really, I just hate boiled cabbage (the SMELL!) I’ll definitely have to try your suggestions!
Linds, it really is SO DELICIOUS. And it keeps quite well in the fridge for a few days to be used on pizzas, in pasta, in salads, whatever your fancy. Try it — you’ll love it I promise!