Cabbage, cabbage, and more cabbage

I know this sounds a bit odd (because a lot of people don’t like cabbage or brussel sprouts) – but I LOVE cabbage. I love cabbage rolls, just plain boiled cabbage with butter, cabbage in almost any kind of salad.

I also love brussel sprouts, which are just baby cabbages.

I serve both cabbage and brussel sprouts often, and am always looking for new recipes that don’t disguise the flavor but enhance it. Sadly, most everyone thinks of cabbage as a winter vegetable – me? I think of it as an any time I can possibly manage it vegetable!

cabbage2

This is a recipe that does exactly that. And it’s straight ahead simple, too. My favorite kind of recipe and it came from Martha Stewart online.

Roasted Cabbage Wedges

  • 3 tablespoon 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

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.

Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

And voila! A lovely side dish or just an appetizer. Okay, okay, I realize not many people are going to want cabbage as an appetizer, but if you come to my house, prepare yourself. You just might get this dish one day!

Kate

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