Monday, February 22, 2010

Roasted Green Cabbage Wedges

Okay, this is soo easy, it almost seems ridiculous to post about.
But, I never would have thought to roast green cabbage on my own, so when I flipped through the January issue of Martha Stewart Living and saw these gorgeous pieces of cabbage that had browned edges, I couldn't believe it.

This has got to be one of the simpliest recipes ever.
Cut a cabbage into wedges. Brush the wedges with olive oil. Season with salt and pepper. Roast in the oven, turning halfway through. Eat.
I mean, it really is just that simple.

My kids and I went crazy for this. We were all eating it with our fingers, holding the little piece of core and just gobbling it down.
The outside leaves were a little bit crunchy, but the inside was so tender, it basically just melted in your mouth.
It was really unbelievable how delicious this cabbage was.

Just be sure to leave the core intact when you are cutting your cabbage into wedges, so that your cabbage leaves don't fall off all over the place.
This is one that we are going to enjoy over and over again.

Roasted Green Cabbage Wedges from January 2010 Martha Stewart Living
Serves 8

1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
1/2 tsp extra-virgin olive oil
salt and pepper
1 lemon, cut into wedges

Preheat the oven to 450 degrees F.
Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper.
Roast, flipping half-way through, until edges are brown and crisp, 25 to 30 minutes.
Squeeze lemons over cabbage.


Barbara said...

I've said it before and will say it again: roasting veggies brings out the greatest flavors! Never thought of doing cabbage though. Can't imagine why. I did fennel the other was fabulous. We don't post enough vegetable recipes. I have some I really should post.. keep yours coming!

Meghan said...

I have been on a roasting kick lately and now I totally want to try this! The only way I've ever had cabbage, other than in slaw, is cooked in juices until it's limp (my mom's corned beef & cabbage or cabbage rolls). I think I should give cabbage a second chance!

Pam said...

Funny how the things that are so easy are some of the best! I've roasted green beans, squash, fennel, cauliflower, etc. but, never cabbage and can't believe that it didn't occur to me. Thanks for bringing it to my attention! This is a must do!

Maria said...

Everything tastes better roasted!c

Unknown said...

Roasted veggies are so simple yet so delicious! I've never thought to roast cabbage either, but I love it so I'll be giving it a go for sure!

Chef Aimee said...

I love cabbage and it does not get enough exposure! Thanks for sharing this recipe - glad you enjoyed it so much!

Tami said...

Never thought of doing this, either. This is going into my rotation.

Thanks for sharing the recipe!

Marie Rayner said...

We love cabbage in any way shape or form. Will be sure to give this a try! xxoo

Cathy said...

I'm always looking for quick and easy sides, and this looks like it fits the bill! Roasting really is a miracle technique!

Delicious Dishings said...

Thank you so much for this idea! I love cabbage and definitely don't eat it often enough. I just roasted carrots last night... I might have to pick up some cabbage while I'm in a roasting groove.

Eliana said...

Who would have thunk it! I roasted brussel sprouts the same way for the first time this weekend with the addition of some balsamic vinigar and they were delicious :)

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