Roasted Green Cabbage Wedges with Olive Oil and Lemon
The simplest way to prepare cabbage is also one of the tastiest, healthiest, and most novel: roasting. Brushed with olive oil and seasoned with salt and pepper, the cabbage wedges turn crisp and black in spots on the outside and meltingly moist at the core.
Martha Stewart Living, January 2010
- 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
- 1/2 teaspoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 lemon, cut into wedges
- Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
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