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Roasted Cabbage Wedges

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Super simple to make, this healthy side dish packs a crunchy, flavorful punch.

Source: Everyday Food, April 2010
Servings

Ingredients

Directions

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How would you rate this recipe?
2425
  • MS12539268
    22 JUL, 2017
    I made this for a family dinner. Everyone loved it, even family that does not like cabbage. I used fennel seeds and then sprinkled with fennel fronds when serving. Yum.
    Reply
  • MS10344044
    19 JUL, 2017
    Looks really pretty, can't wait to try it. Just wondering out loud.. how do I wash the cabbages?
    Reply
  • kimbrownawell
    8 JUN, 2017
    Yum!
    Reply
  • whstoneman
    27 MAR, 2017
    I enjoy finishing with a big splash of balsamic vinegar.
    Reply
  • MS11316809
    28 JAN, 2017
    Roasted cabbage has been our "go-to" veggie, this winter-we eat it daily. A CuisinArt Griddler cuts the cooking time down to 15 min. We be LOVIN' our Griddler, too. It saves energy, by not having to heat an entire oven for 40+min. We roast all of our veggies, on the Griddle, thus achieving the Maillard Reaction, meaning more flavorful food. Our Griddler is still running after 4+ yrs of almost daily use.
    Reply
  • nawalinkawppl
    28 NOV, 2016
    Very nice post in here . Great job Martha . .
    Reply
  • monikaqdlgmxc
    31 MAY, 2016
    Very very very delicious, tasty and awesome!!! How you learn such great cooking tips? Wishes you update everyday and I will share your this stunning page into my facebook fan page, I promise you will get more fans. Thank you dear friend! Welcome to our company site
    Reply
  • brawnyindgmail
    28 MAY, 2016
    Wow thanks for sharing this awesome recipe. It is super simple to make, this healthy side dish packs a crunchy, flavorful punch. I am going to try this tomorrow in my kitchen and share my feedback.
    Reply
  • weboostfreefr
    15 APR, 2016
    It must be so delicious...
    Reply
  • nawalinkawppl
    14 APR, 2016
    All these recepies are very easy to make - For me it's very important :) intensan
    Reply
Recipe photo courtesy of John Kernick

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