Tuna Melt on Roasted Cabbage Beds

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
Olive oil
Salt & pepper
Fennel seeds

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.

To assemble:

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.


One comment on “Tuna Melt on Roasted Cabbage Beds

  1. […] does not come through much, making this a perfect sandwich bread… Such as below, a homemade tuna salad sandwich with tomato and lettuce on homemade bread. The larger loaf slices were a little bit more […]

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