Roasted Cabbage Wedges

By Addie

Robin and I loved this roasted cabbage so much I made it again the very next day to take photos for the blog. If you like cabbage at all, I'm guessing you'll love it too. And if you're going to be cooking Corned Beef and Cabbage next week for St. Patrick's Day, I recommend cooking the cabbage this way and serving it with the corned beef. Roasting it in slices gives the cabbage plenty of surface area to brown in the oven, while the center gets tender but doesn’t turn soggy.

Ingredients

• 1 small head cabbage
• Olive oil
• Vinegar
• Salt and pepper
• Cooking spray

Details

Adapted from keyingredient.com

Preparation

Step 1

Heat oven to 450 degrees. Cut cabbage into 8 wedges. Spray cookie sheet with cooking spray. Place cabbage on cookie sheet and brush with olive oil. Season with salt and pepper. Roast for 35-40 minutess
and drizzle with vinegar the last minute of cooking.
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What Else?
Obviously you needn’t limit yourself to serving this with corned beef. I like it as part of an all-vegetable meal, with brown rice and fried tofu croutons. It’s also lovely as a side dish for roast chicken, maybe under a dollop of sour cream or yogurt and showered with dill. Sometimes I make it by itself for lunch and eat it accompanied by toasted brown bread with plenty of butter. Sometimes I sprinkle grated cheese (pecorino is excellent) on top during the last 10 minutes of roasting. If you like cabbage, you will find plenty of ways to enjoy this simple dish.