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