Roasted Cabbage Wedges Recipes

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ROASTED CABBAGE WEDGES



Roasted Cabbage Wedges image

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

Provided by France C

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 6

1 (3 pound) cabbage
½ cup melted butter
2 teaspoons caraway seeds
2 teaspoons white vinegar
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
  • Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
  • Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 10.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 131.9 mg, Sugar 5.5 g

ROASTED CABBAGE WEDGES



Roasted Cabbage Wedges image

Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 3 g, Protein 2 g

ROASTED CABBAGE WEDGES



Roasted Cabbage Wedges image

My friend posted this on Facebook, and I wanted to save it here. This recipe should lend itself to multiple variations in seasoning, such as a more Asian flavor or Italian flavor.

Provided by windhorse23

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium head of cabbage
1 teaspoon extra virgin olive oil
2 tablespoons bacon bits (the real kind)
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
salt
pepper

Steps:

  • Preheat the oven to 425 degrees. (You can also grill or microwave.).
  • Cut the cabbage into at least 4 to 6 wedges, cutting pole to pole.
  • Combine all the ingredients except the cabbage in a small bowl.
  • Place each wedge on a piece of foil that is large enough to wrap the wedge. Drizzle about 2 tbsp of the marinade on each wedge. Wrap each wedge in the foil.
  • Bake for 20 to 30 minutes, or up to an hour, depending on how soft you like your cabbage.

Nutrition Facts : Calories 57, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 94.5, Carbohydrate 9.7, Fiber 3.8, Sugar 5.2, Protein 2.6

ROASTED CABBAGE



Roasted Cabbage image

Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free!

Provided by samnan2

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 lemons, halved

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 8.9 g, Fat 6.9 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 65.4 mg, Sugar 4.8 g

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES



Roasted Cabbage With Parmesan, Walnuts and Anchovies image

Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

1 medium head green cabbage (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil, plus more as needed
Salt, as needed
3/4 cup finely grated Parmesan, plus more for serving
6 anchovy fillets, minced
2 fat garlic cloves, finely grated, passed through a garlic press or minced
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper, plus more as needed
2/3 cup chopped walnuts or other nuts, such as almonds or hazelnuts
1/2 cup chopped fresh dill or cilantro

Steps:

  • Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
  • Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
  • In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
  • Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
  • Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
  • Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

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