Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Mixed Cabbages 2.9 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 1 hrs 35 mins Servings: 8 You can use any assortment of firm vegetables, such as a mix of brussels sprouts, turnips, cabbages, and shallots, for this recipe. Ingredients 3 ¼ pounds red cabbage (from 2 heads), cored and cut into ¾-inch-thick wedges 2 pounds green cabbage, cored and cut into ¾-inch-thick wedges 6 thyme sprigs 2 tablespoons plus 1 ½ teaspoons extra-virgin olive oil Coarse salt and freshly ground pepper Directions Preheat oven to 425 degrees. Toss cabbages with thyme and oil. Season with salt and pepper. Roast cabbages on 2 rimmed baking sheets, tossing every 15 minutes, until tender and slightly charred, about 1 hour 15 minutes. Rate it Print