Wednesday, March 21, 2012

Roasted Cabbage with Lemon

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 side.

<3 Lishie

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.

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