Friday, May 27, 2011

Roasted Green Cabbage Wedges

I really like cabbage. Not only does it taste yummy, when cooked well, it is incredibly good for you.  Cabbage is packed full of important nutrients that can strengthen your body as well as prevent cancer. Need to hear more? Do a quick google search and you will be amazed! Here is a quick and easy recipe from Martha Stewart that we enjoy at our house. 



Roasted Green Cabbage

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

Preheat 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 halfway though, until edges are brown and crisp, 25-30 minutes.  Squeeze lemons over cabbage.
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8 comments:

  1. mjflukeMay 27, 2011 at 3:06 AM

    I love cabbage - thanks for the new cooking method to try.

    ReplyDelete
  2. Jennifer HarmonMay 27, 2011 at 3:14 AM

    I love roasted cabbage - try adding a drizzle of Balsamic vinegar and some crumble crisp cooked bacon over the cabbage - oh so yummy!!!! :D

    ReplyDelete
  3. MindyMay 28, 2011 at 1:35 PM

    Britt,

    I am excited to try this! It looks so good.

    ReplyDelete
  4. MindyJune 2, 2011 at 1:33 AM

    We had this with dinner last night. Super easy and yummy. It reminds me of kale chips... but with cabbage. I guess it is the same idea. :)

    ReplyDelete
  5. Mango Quinoa Salad | The Sisters CafeJune 2, 2011 at 2:21 AM

    [...]  I love summer.  We had a barbecue last night with fresh watermelon, marinated chicken, roasted cabbage, and this fabulous Mango Quinoa Salad.  Everything just tasted like summer.  It is so much easier [...]

    ReplyDelete
  6. Baked Corned Beef with Hot & Sweet Mustard | The Sisters CafeMarch 7, 2012 at 2:17 AM

    [...] Sprinkle top with brown sugar. Wrap the sides of the foil up and over the top of the corned beef but do it loosely so there is room for the juices to accumulate.  You also don’t want the foil to be touching the top.  Now place foil-wrapped corned beef in a shallow roasting pan and bake at 350 degrees F for 2 hours.  At the end of baking, open up the foil and spread an additional several tablespoons of hot sweet mustard on top and broil for 2-3 minutes until the top bubbles and turns golden brown.  Remove from oven and let rest for 10 minutes.  Slice across the grain into 1/2 inch slices.  Serve with colcannon and roasted green cabbage wedges. [...]

    ReplyDelete
  7. SharleneMarch 20, 2012 at 2:36 PM

    I made this with the corned beef recipe and it was so good... Mmm i cabbage and this recipe was delicious... My one year old even liked it!

    ReplyDelete
  8. Fiesta Chicken Salad | The Sisters CafeNovember 14, 2012 at 8:01 PM

    [...] throwing some cabbage wedges in with a pot roast as it finishes cooking, Brittany introduced me to Roasted Green Cabbage Wedges, and as I continued to try cabbage… I found I love cabbage!  Now I am always on the look [...]

    ReplyDelete

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