Roasted Cabbage Wedges

Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.


1 tablespoon plus 2 more tablespoons extra-virgin olive oil

1 medium head green cabbage, cut into 1-inch-thick rounds

Coarse salt and ground pepper

1 teaspoon caraway or fennel seeds


Preheat oven to 400 degrees.

Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.

Flip cabbage and continue roasting until cabbage is tender and edges are golden, about 20 to 30 minutes. Squeeze lemon over each wedge.

Cook’s Note:

Keep the core attached to the cabbage when cutting into wedges to help it hold together.

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