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Roasted Cabbage Wedges

Recipe photo courtesy of John Kernick

Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.

Source: Everyday Food, April 2010



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How would you rate this recipe?
  • Dana616
    17 JAN, 2015
    I love cabbage, never had any I did not like but........... this is the best ever! The texture and crispiness is wonderful. I dont know if I can ever go back to other former favorites!
    • bigdoug1971
      13 DEC, 2018
      Great recipe and easy!!!! I’m not sure what Fennel seeds are, but we use salt, pepper, and garlic powder. 30 minutes and they’re done to perfection. The olive oil brings out the nutty taste in them and even people who aren’t fans of cabbage will eat this!!!!!
    • Dana616
      17 JAN, 2015
      My one change - I used avocado oil instead of olive oil, only because the smoke point is higher. I am sure both work great
  • mercedes_15195849
    4 APR, 2018
    I first made this recipe as a side for St. Patrick’s Day meal. Didn’t think I would love it as much as I did! Delicious!!! Didn’t have fennel or caraway seeds, decided to use ground corriander instead. Came out very flavorful! Also, because I was short on time, only roasted for 30 min. Came out perfect, not mushy. Great recipe!
  • dibangel
    17 MAR, 2018
    This is now my favorite way to cook cabbage. Easy, fast, and delicious. If you don't like the spices, try using different spices or just salt, pepper, and olive oil My family loves this recipe.
  • 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.
  • MS10344044
    19 JUL, 2017
    Looks really pretty, can't wait to try it. Just wondering out loud.. how do I wash the cabbages?
    • yeargin2000
      21 JUL, 2017
      Remove the outside leaves and trim the stalk first, then rinse thoroughly and wipe away anything that feels gritty or looks iffy -- remove a couple more leaves if necessary. The inside of the head is clean already so you really only need to get anything that might have clung to the outside of the head.
  • whstoneman
    27 MAR, 2017
    I enjoy finishing with a big splash of balsamic vinegar.
    • jacksons1412ic
      19 JUL, 2017
      I'd add some fresh garlic as well!!!
  • kimbrownawell
    8 JUN, 2017
    • kimbrownawell
      8 JUN, 2017
      very yum
  • 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.
    • shibish4
      28 FEB, 2017
      Sound hood. Do you close the griddle to cook it like a panini sandwich?
  • nawalinkawppl
    28 NOV, 2016
    Very nice post in here . Great job Martha . .
  • 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
    • sedeluclapost
      1 JUL, 2016
      Very nice I love it Mulebar

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