Oven-Roasted Cabbage Wedges

From Sarah Voiland, 2015.

bulk green cabbageCabbage, one head
1/2 cup or so, water or white wine
Olive oil
Salt and pepper
1 tsp or so Caraway seeds (optional)
1/2 cup grated parmesan (or other) cheese (optional)

Preheat oven to 375. Slice cabbage in half, remove the stem core, and cut into serving-sized wedges. Set wedges standing up (mostly) into a small casserole dish that is just a little taller than the wedges.

Alternatively, you could lay them on their sides on an oiled baking sheet with a rim. Pour a little white wine or water over them so there’s a little liquid in the bottom of the dish to steam them. Sprinkle with olive oil, salt and pepper, a few caraway seeds if you want.

Cover with foil and bake at 375 until a fork goes through all the thicker ribs very easily.

Remove the foil and continue baking to brown a little. You can add grated cheese like parmesan or others now.

Remove from oven when it looks good (cheese melted, with some golden bits), and serve. Leftovers can be added to sandwiches, stirfries, anything.


Cabbage | Sides