Wednesday, April 4, 2012

roasted cabbage

I’ve never cooked cabbage. It’s actually been sitting in my refrigerator for longer than I would like to admit and because I don’t have the heart to throw food away, I finally prepared it. I saw this recipe on Budget Bytes and it seemed easy enough.

One head of cabbage
Italian dressing

STEP 1: Preheat the oven to 425 degrees. Remove any wilted leaves from the outside of the cabbage. Rinse under cool water and shake as much excess water from the cabbage as possible.

STEP 2: Cut the cabbage into wedges, leaving the stem/core intact (this will hold the wedges together during roasting). Place the wedges on a baking sheet sprayed with non-stick spray. Brush the dressing onto all sides of the cabbage wedges, even the bottom.

STEP 3: Let the cabbage roast in the oven for 30-40 minutes depending on the size of the wedges and your desired doneness. About half way through (15-20 minutes in), remove the cabbage and carefully turn wedges over to allow them to roast on the other side (tongs work best). The cabbage should be tender and brown and crispy on the outer edges.

Wow. This recipe turned out really well! The cabbage alone is tasty, but I shredded the cabbage and added it to my tacos. Yum.

1 comment:

Lindsey said...

great pictures!! Looks delish.