roasted cabbage wedges
So I seem to be obsessed with wedges lately. Wedge salads, wedge sandals, blood orange wedges, and now my new favorite….roasted cabbage wedges!
I had seen this idea on the blogosphere awhile back. And after a friend tried and absolutely loved it, I thought roasted cabbage would be a fun recipe to try to go with my corned beef. Sure enough, it was delicious!!!
The fun is that this recipe tastes fantastic with just some olive oil, salt and pepper. But I have also included lots of other fun flavor options below that you could use to kick things up a notch — from lemon, to herbs, to bacon! Options abound. I’m also excited to try cooking it on the grill this summer. Great for a St. Patty’s Day feast, or just an easy delicious side dish anytime.
Cheers to wedges!!!
- 1 head green cabbage
- 2 Tbsp. olive oil
- kosher salt and freshly-ground black pepper
- (see additional ingredient options below)
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.
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)
- blackening powder
- smoked paprika
- fresh thyme
Slightly adapted from Kalyn’s Kitchen.