Sheet Pan · Autumn and winter
Roasted Cabbage Wedges
One cabbage, cut into wedges and roasted cut side down until the face is brown and the inside is sweet.
40 minutes · Serves 6 · 6 to 8 wedges
“When you eat and are full, you will bless the LORD your God for the good land he has given you.”
Ingredients
- 1 medium green cabbage
- 3 tbsp olive oil
- ¾ tsp fine salt
- ¼ tsp black pepper
- 1 tsp vinegar, or a squeeze of lemon, to finish
Method
- 1
Heat the oven to 425°F. Cut the cabbage from top to bottom into 6 or 8 wedges and leave the core in each one so the leaves stay together.
- 2
Brush both cut sides with oil. Salt and pepper them. Lay them cut side down on a sheet pan.
- 3
Roast 25 to 35 minutes, until the cut face is deeply browned and the core is tender when you test it with a knife. Do not turn them unless the underside is burning.
- 4
Splash the vinegar or lemon on while they are hot. The acid keeps the sweetness from tasting flat.
From the kitchen
- Red cabbage works the same way and needs about 5 minutes more.
- These belong next to the mustard chicken, a roast, or a pot of beans. They are also a full plate with a fried egg and bread.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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