Roasted Cabbage Wedges

I still surprise myself with the foods that I prepare as an adult. Up until the age of 17 or so, you truly couldn’t pay me to eat cabbage (trust me, my Mom tried). I was always known among family & friends as the “picky eater,” but over the years have narrowed it down to only a few select foods that I won’t eat (basically anything pickled, fishy, or briny). My tastes have shifted radically, especially since living in Boston, and now I’m all about testing out unique ingredients.

While brainstorming ideas for March and St. Patty’s Day, I was definitely intrigued by the savory, classic dishes, and less so on things that Americans tend to brand as Irish (aka Irish coffee and shamrock shakes). Cabbage was certainly sort of a random selection for me, considering I had never prepared it before, but this dish seemed super easy and tasty…and it was!

I’ve also learned by now that butter, garlic, and lemon juice are magical ingredients to make savory meals come to life.

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Ingredients:
(makes 6 wedges)

1 head of green cabbage
2 lemons
1 tablespoon of olive oil
1 teaspoon of room temp butter
1 tablespoon of minced garlic (fresh works too! I’m just lazy)
Salt & pepper to taste
Optional: fresh parsley, crumbled feta, crumbled bacon

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To Make:

Preheat the oven to 425. While the oven heats, cut the ends off the cabbage.

Slice evenly in half, and then each half into thirds, giving you six wedges. Each should be roughly 1/2 inch thick. Lay the wedges onto a baking sheet.

*Note – it helps to keep the core on each wedge, rather than to cut it off. It will keep them in tact while preparing, and you can just cut around the core while eating.

Dress both sides of each wedge with a light spread of butter, olive oil, garlic, salt, pepper. Drizzle the juice 1 lemon onto the wedges.

Once the oven is heated, roast for ten minutes, then flip with a spatula. Flipping can be tricky, since the cabbage will sweat while roasting. Just to your best and let them be artfully disheveled.

While the other side cooks for ten minutes, prepare your bacon on a small pan and crumble once cooled.

After 20 minutes, your wedges should be fully cooked, with some crispy edges – it’s okay to let them burn up a little.

Plate and garnish with your cheese, bacon, parsley, and slices of your second lemon.

…and, enjoy 🙂

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