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About
When it is roasted, it becomes sweeter and takes on a slightly nutty taste. Just brush on some olive oil and sprinkle on a bit of salt and pepper, and let your oven do the work.
You can eat it plain or with a sauce, add a dressing or flavored butter drizzled on top. For this recipe, we minced up some garlic and let it cook in butter until they both turn a golden brown. Next, add a splash of lemon juice and brush on the garlic brown butter.
Why This Recipe Works
Economical: We use fresh cabbage which is low cost, healthy and easy to find year round.
Versatile: The cabbage can be cut into wedges or thick slices.
Liberal with Oil: Olive oil is liberally brushed on so the wedges are not dried out.
Roasting: The flavor and texture transform the cabbage to bring out the natural sweetness through caramelization which occurs when the sugar breaks down under sustained high oven temperatures.
Lemon Garlic Sauce: Sauteing the garlic in butter, creates a flavorful base and the fresh lemon juice provides a brightness.
The ingredients for our roasted cabbage wedges are pantry staples. Let’s talk about the key ingredients.
Cabbage: We used one medium to large sized green cabbage with tight leaves.
Fat: We used olive oil brushed on the wedges and unsalted butter in the lemon garlic sauce.
Aromatics: We used freshly minced garlic.
Citrus: We used freshly squeezed lemon juice in the lemon garlic sauce.
Spices: We used salt and freshly cracked black pepper sprinkled on the wedges and in the lemon garlic sauce.
Want this as the main course? Serve a tomato sauce over top with a side of rice.
Want this as a base for a simple salad? Drizzle a mustard vinaigrette over top, and garnish with chopped green onion.
Want to add some cheese as garnish? Try blue cheese, feta, or shaved Parmesan.
Want to add more spices? Try fennel seeds, celery seeds, coriander, mustard seeds, and caraway seeds.
Want a more Asian flavor? Try sesame oil, soy sauce, and lime juice.
Remove the loose, tough outer leaves.
Cut it into 8 wedges with a sharp knife, keeping the core intact. Place on a foil-lined tray and brush both sides of the wedges with olive oil.
. Sprinkle on the salt and black pepper, as much as you want. Lay the cut side down and roast for 20 minutes at 425°F. Remove from the oven and carefully flip the wedges over and roast for another 20 minutes, or until the outer edges are browned and crispy and fork tender.
4. While the cabbage is cooking, melt the butter over medium high heat and add the minced garlic.
5. Stir constantly until the butter and garlic turn a golden brown color. Remove from the heat and pour the browned butter and garlic into a small bowl. Pour in the freshly squeezed lemon juice and add a sprinkle or two of salt and pepper. Stir, taste and adjust seasonings, if necessary.
6. When the wedges are still warm, brush the warm lemon garlic butter onto both sides of each wedge.
7. Cut off the core that extends past the arch for a pretty presentation.
8. Enjoy the cabbage wedges right away while they’re still warm.
