Thursday, April 12, 2012


~ Kalyn's Kitchen

1 medium-sized head of green cabbage
2 T. olive oil
3 T. lemon juice
salt and pepper

Preheat oven to 450 degrees. Spray a roasting pan with non-stick spray or olive oil.

Cut the cabbage into eight wedges, cutting through the core and stem end. Arrange wedges in a single layer on the roasting pan, leaving as much space as possible between wedges.

Whisk together the olive oil and lemon juice, then use a pastry brush to brush the top sides of each wedge with the mixture. Season generously with salt and pepper. Turn wedges over and repeat the process on the second side.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot.

1 comment:

Mary Lou said...

We like roasted veggies. We like cabbage. We did not care too much for this version of roasted cabbage.