Cabbage is in abundance at this time of year and often, it’s difficult to think of interesting things to do with it. However, lately I’ve been quartering it and roasting it with pleasing results. The exterior leaves crisp up and – with a bit of salt – are akin to the “seaweed” you find in Chinese restaurants. Here’s a simple and effective recipe from Gimmesomeoven.com which would make a great side dish, accompaniment or snack.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 roasted cabbage wedges
Ingredients
1 head green cabbage
2 Tbsp. olive oil
Sea salt and freshly-ground black pepper
(see additional ingredient options below)
Method
Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil.
Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.
Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.
Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.
Author’s Tip:
Here are some additional flavor recommendations I would recommend trying out (separately – probably not together!). Add ingredients before cooking:
– fresh lemon juice (then garnish afterwards with lemon wedges)
– small diced uncooked bacon (it will roast and cook along with the cabbage)
– smoked paprika
– fresh thyme