Martha Stewart is my inspiration for this easy recipe. I saw her roasted cabbage wedges online. Decided to create my own variationwithout 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
INGREDIENTS 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)
INSTRUCTIONS 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