I'm all about eating healthy, but when I see cabbage I usually think "rabbit food". That or I wonder what kind of slaw is fixing to be made. And I don't like slaw.
But this cabbage recipe just might change your mind. It's the easiest side dish you'll ever make. It takes next to no time to throw together and gives you a bit of time to prep other parts of your meal while it's roasting.
And since it's summer and there is plenty of fresh produce to be found, there's no excuse not to make this.
And since all you need is a head of cabbage, that means this dish can be prepared on the cheap.
And since you roast it on a pan lined with tin foil there is virtually no clean up.
Okay, there are four reasons right there to make this dish! Do you need more convincing? If so, hopefully these pics will do the trick :)
Those lightly browned parts are where the
Oven Roasted Cabbage Wedges CCK original
1 head of cabbage, cut into 8 small wedges
3 tbsp butter, melted
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 420 degrees and line large pan with tin foil for easy cleanup.
Mix together butter, lemon juice and olive oil. Brush over cabbage wedges. Sprinkle with salt and pepper. Turn wedges and repeat process on other side.
*Make sure the butter mixture gets in between the layers of the cabbage wedge!
Roast in oven 20-30 minutes until cabbage has begun to turn in color and is soft. The larger the wedges, the longer it will need to roast.