Roasted Cabbage

Recipe and photography by Bev Davis.


Posted May 18, 2017

Martha Stewart is my inspiration for this easy recipe.  I saw her roasted cabbage wedges online.  Decided to create my own variation without caraway or fennel seeds.   This simple side dish is another reason to love cabbage. It is da BEST! 

Serve hot.  Drizzle with a little Italian dressing if desired.   Makes about 6 servings.

Roasted Cabbage Stack

1 medium head of cabbage
extra-virgin oil for drizzling
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Italian dressing for drizzling (optional)

Preheat oven to 375 degrees.  Slice cabbage in 1" rounds or wedges.  Leave in core because it holds leaves together.  Place on large baking sheet.  Lightly drizzle both sides with olive oil.  Combine seasonings in small bowl.  Add more or less if desired.  Sprinkle on both sides of cabbage rounds.  Bake 30 to 40 minutes or until desired tenderness.  Decrease oven temperature if cooking too fast.  Edges will get dark and crispy.  Serve hot. Drizzle with Italian dressing if desired


ROASTED CABBAGE STACK (Serving Suggestion)

A sliced roasted sweet potato (with skin)

sandwiched between two roasted cabbage rounds.  

Remove skin if desired.   Serve hot.