The other day, I was trying to figure out how to use up our ridiculously oblong head of cabbage that had been sitting on the kitchen floor (in a bag) for weeks. Cabbage usually gets made into coleslaw around here, which is delicious (and my mom’s specialty, not the random one I came up with) and which we eat over the course of a few weeks (expiration dates and the longevity of food have taken on new definitions around here).
And then, somehow, I ended up on Martha Stewart’s website, looking at recipes for peanut butter banana whoopie pies. And somehow, I tore myself away from the creamy deliciousness tempting me on the screen to…
…Roasted cabbage rounds. Perfect for a forlorn head of cabbage just chilling out in the kitchen, waiting for its demise.
Then, with a sudden yen for tuna melts but wishing to enjoy them in a more healthy fashion, I realized… the two could be combined.
Tuna Melt on Roasted Cabbage Beds
Roasted Cabbage recipe adapted from Martha Stewart
1 head of cabbage, cut into 1 inch thick rounds
Salt & pepper
Preheat oven to 400°F. Spread some olive oil on an aluminum-foiled pan, a very large one. Arrange cabbage rounds on the pan and spread with olive oil, a sprinkle of salt and pepper, and some fennel seeds. Roast for 40-45 minutes until golden and tender.
Tuna Salad a la Huey (will make lots, more than needed for melts… enjoy as future melts, on a salad, or just straight out of the bowl)
8 seven ounce tins of tuna (from Costco–these are bigger than grocery-store cans
Juice of 1/2 a lemon
1 1/2 tablespoons white balsamic vinegar (or use more lemon juice)
6 stalks of celery, sliced thinly
1/4 cup onion powder (we buy it in bulk.)
1/2 cup to 1 cup Miracle Whip (depending on desired creaminess)
2 tablespoons dried basil
1/2 cup pickle relish
Optional: white beans (I love adding white beans. This love isn’t shared by all members of the family. Le sigh.)
Drain and rinse tuna. Mash/mix with everything else.
Don’t remove the cabbage rounds from baking sheet. On a round of roasted cabbage, spread out a mound of tuna and top with slices of sharp cheddar cheese. Broil for a few minutes until cheese is melted. Serve!
This was so good–and seemed decadent, but this lunch is actually pretty healthy… besides the cheese (hey, calcium, no?). Cabbage is a cruciferous veggie, and is super good for you–vitamins K & C, folate, and fiber are among the top nutrients you can get. And roasting just makes it so much more delectable. These would be even better using red cabbage, I imagine–both nutritionally and eye-pleasing-ly.
Plus, the sweetness of the roasted cabbage contrasted really well with the salty cheese and savory tuna–I didn’t missed the “grilled bread” part at all. A little side of tomatoes added extra flavor and color.
The outer leaves of the cabbage browned and were crispy–next time, I think I will try to make cabbage leaf chips (like kale chips)–these outer leaves became so light and crunchy!
Totally would make again.