Well why the heck wouldn't you roast cabbage? How come it took me so long to discover this?! It's soooo good! I found this recipe on Kalyn's Kitchen's blog and just made it for the 3rd time.I'm composing this after having already devoured 1/2 the head of cabbage and needing to tell myself that the other half wasn't going anywhere and no, I didn't need to eat more of it right that second.
Try it...cause, you know...it's really good! :-)
Roasted Cabbage Wedges with Lemon:
(Kalyn's Kitchen)
1 large head of green cabbage, cut into 1/8ths (core intact so they don't fall apart)
2 Tbs fresh lemon juice
2 Tbs olive oil (I can get away with a bit less here)
Kosher salt to taste
Pepper to taste
Preheat oven to 450, while you prep your cabbage.
Combine lemon juice and olive oil.
Place cabbage on a large sheet pan (I gave my sheet a quick spray of canola spray first), then brush the lemon-olive oil mixture onto both sides of each wedge, salting each side as you go.
Roast for ~15 minutes, then carefully turn over each wedge.Roast the second side for ~10-15 more minutes.
Remove from oven when done to your liking, add pepper if you desire, and eat!
3 comments:
Yum - we roast cabbage all the time over here, but i do it differently. Often i'll toss the cabbage with -sesame oil -soy -sezhuan sauce -etc. Or olive oil and seasonings - anyway, i shred the cabbage and toss with some kind of yum then roast at 400 for about 30 or more minutes, flipping and stirring several times during the cooking time. I adapted a kale chip recipe to try and make 'cabbage chips' and had the lucky 'mistake' of creating very buttery flavored cabbage. You can get it to the crispy texture of kale chips if you keep cooking, but you also lose a ton of mass.
I'll have to try that sometime, Miranda! When you say shred, do you mean like you would for a slaw?
Pretty much- i slice thinly against the grain - you end up with long skinny cabbage noodles. kinda. (hard to describe)
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