Roasted Cabbage Wedges

My nod to St. Patricks’s Day this year doesn’t include corned beef, or turnip, or the amazing mint brownies that my Mom used to make.  I did make Irish bread a couple of weeks ago, but never got around to baking another loaf.  This year I picked up a head of cabbage and tried something completely different, using this Martha Stewart recipe as a guide.

I cut the head of cabbage into 1″ slices, and then brushed them with olive oil, Garlic Gold, salt, and pepper.  I put them in the oven at 375F for about 30 minutes, and they were done.  In fact, a few slices got very crispy at the edges.  This cabbage recipe has a lot more ‘life’ than the traditional method of boiling it all day.  If you’ve been turned off by the pale boiled leaves, you might give cabbage another try with this recipe.  It may not be authentically Irish, but it’s very good.





3 thoughts on “Roasted Cabbage Wedges

  1. This looks yummy! We had boiled dinner on Saturday and sadly, the cabbage was a little underdone…my poor mum! Maybe next year, she’ll try this!


  2. Your version sounds much better with garlic than Martha Stewarts with caraway seeds.
    Also it sure is my kind of recipie…..easy!


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