Friday, April 12, 2013

Roasted Cabbage Wedges

Rachel found this recipe on Martha Stewart's website and cooked it for us. It has become another of our favorite veggie dishes. Here it is with Rachel's modifications in purple.

This is pretty much how it looks...just imagine
crumbled bacon instead of caraway seeds.
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds We omitted the caraway/fennel seeds but added crumbled bacon sprinkled on top.

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds cooked bacon crumbles to taste. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Depending on how thin you slice the cabbage, you may want to shorten the cooking time. The edges should be brown as shown to the right, just not burned.

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