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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.

Source: Martha Stewart Living, January 2010
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  • ATL_Anne
    21 JUN, 2011
    Super easy and pretty yummy. It took a little more olive oil than listed, but otherwise, everything was right on, including cooking time. We had a huge head of cabbage from our CSA and this was a great way to use some of it.
    Reply
  • spulley
    29 OCT, 2010
    we enjoyed this recipe too, good way to eat up cabbage, tastes great and very easy to make! worth trying
    Reply
  • MS10200255
    2 AUG, 2010
    I had my reservations about this recipe, but needed a quick way to get rid of some leftover cabbage. We tried it for dinner last night and I was pleasantly surprised. It had that delicious roasted flavor on the edges and the tasted like butter on the inside. I only seasoned one side of the cabbage, but will be a little more generous with my seasoning next time. I will definitely be using this recipe again to get rid of any extra cabbage.
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