Roasted Cabbage Wedges

From Cook's Country | October/November 2009

Why this recipe works:

To keep the Roasted Cabbage Wedges together so they browned evenly, we quartered the cabbage, taking care to cut directly through the core. Preheating the baking pan ensured the bottoms of the cabbage wedges began cooking right away.

Because cabbage is low in natural sugars, we added a smidge… read more

To keep the Roasted Cabbage Wedges together so they browned evenly, we quartered the cabbage, taking care to cut directly through the core. Preheating the baking pan ensured the bottoms of the cabbage wedges began cooking right away.

Because cabbage is low in natural sugars, we added a smidge of sugar to help caramelize the tops of the wedges. This eliminated the need to flip them, which saved time and reduced the risk of the cabbage falling apart.

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Serves 4 to 6

Ingredients

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