Roasted Cabbage and Golden Beet Pot O’ Gold.
A cabbage “pot” hollowed out and roasted along with golden beet “gold coins” for a festive and fun St. Patrick’s Day celebration.
Yes, this Irish girl will be cooking up corned beef and cabbage and Irish soda bread with a side of Irish butter this year, as I do every year, but we also wanted to have a little more fun with the cabbage this year. Because roasted cabbage is so good! And this Pot O’Gold is hard to resist.
How do you make this Pot O’ Gold?
You’ll trim off the bottom and hollow off the top of a head of green cabbage (the same way you’d begin to carve a pumpkin). Then you’ll slice up some golden beets into 1/4 inch coins. Rub the cabbage and beets in extra virgin olive oil, garlic salt and pepper. Then you’ll roast until tender and golden. Simple and so easy!
Adrian actually prefers this dish over corned beef and cabbage. He’s English and German and didn’t grow up loving the traditional boiled meat dinner with Irish soda bread, though it’s slowly growing on him. My mom, however, made the full Irish dinner with lots of Irish butter (and Irish music!) each year, so I love it all.
And, of course, this pot o’ gold is really for the kiddos. Lucca and Lexi go crazy over this because they love hearing stories about leprechauns and rainbows.
To serve this Cabbage and Beet Pot O’ Gold, just slice up the cabbage with a sharp knife and plate with the golden beet coins.
Here’s how to make this Roasted Cabbage and Golden Beet Pot O’Gold:
Roasted Cabbage and Golden Beet Pot O' Gold
Ingredients
- 1 head green cabbage, washed, outer damaged leaves removed
- 2 bunches golden beets, greens removed, washed, trimmed and sliced into 1/4 inch rounds
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Garlic salt
- Ground black pepper
Instructions
- Preheat oven to 425 and line two baking sheets with tin foil.
- Trim the cabbage bottom, so cabbage rests flat. Holding the cabbage firmly, carve a circle out of the top of the cabbage (just as you would carve a pumpkin). Remove "top" of cabbage and set aside.
- Drizzle cabbage "top" and "bottom" with 1 Tbsp olive oil and rub the olive all over the cabbage. Sprinkle with garlic salt and pepper.
- Toss beet slices with remaining 1 Tbsp olive oil, garlic, garlic salt and pepper.
- Place cabbage "top" and "bottom" on one baking sheet and beets on the other and place into oven.
- After 15 minutes, flip beet slices and flip cabbage and roast another 15 minutes. Remove beets from oven and set aside. Flip cabbage again and roast an additional 15 minutes, or until outer cabbage leaves begin to crisp and the full cabbage is tender. Cooking time may vary, depending on size of cabbage.
- Once tender, remove cabbage from oven. Reserve "top" of cabbage for another use (perhaps part of tomorrow's lunch?). Place cabbage carved side up on a serving dish. Fill with golden beet coins.
- Serve.
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