It is the season to really buy & utilize cabbage. Why? typically
around St. Patrick's cabbage goes on sale & for this bowling
ball-heavy veg, it's a sale you shouldn't pass up! I stocked up (at $.29
a lb!? Of course!). I saw the idea for roasted cabbage quarters on a
Catholic web-site I was perusing & figured it must taste good.
Practically all winter veg tastes great roasted. I decided to use a
flavor combination that we love (lemon/olive oil) & I know tastes
delicious on those tiny cabbage-like Brussels sprouts... And gave it a
go. My favorite parts of the quarters are where the dressing carmelized
(i. e. the blackened bits) & where, near where the core is, the cabbage softened. Yum. This made for a nice once in a while
Roasted Cabbage with Lemon
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.