Roasted Cabbage Wedges
Ingredients
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon sugar
1 medium head green cabbage
3 tablespoons olive oil
2 teaspoons balsamic vinegar
Instructions
1. Adjust oven rack to upper middle position. Place rimmed baking sheet on rack and heat oven to 450*F. Combine salt, pepper, and sugar in small bowl. Quarter cabbage through core and cut each quarter into 1-inch wedges, leaving core intact. You’ll have about 16 wedges. (I had 12.) Brush cabbage wedges all over with oil and sprinkle with salt mixture.
2. Arrange cabbage on hot baking sheet and roast until cabbage is tender and lightly browned around edges, about 25 minutes. Drizzle cabbage with vinegar. Serve.
Comments
Cabbage is a vegetable that I don’t have a lot of experience with, but this recipe from the 2009 Cook’s Country Annual looked promising. I did forget to preheat the baking sheet, so I’ll have to try it out again at some point. Even with my mistake, I still thought the cabbage was fantastic. The flavor was great, the texture was lovely, and the balsamic added a nice finish.
Shown here with Tourtiere.
Cook’s Country 2009