Description
Deliciously roasted cabbage wedges brushed with olive oil, butter, and garlic.
Ingredients
Scale
- 1 small head green cabbage (or savoy cabbage)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (or additional olive oil)
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons freshly grated Parmesan cheese (optional)
- Chopped fresh parsley or chives (optional)
Instructions
- Place a rack in the center of your oven and preheat to 425°F.
- Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter.
- For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top. Brush with the oil, then flip the cabbage over.
- In a small bowl, melt the butter. Whisk in the honey, garlic, salt, and pepper. Brush liberally over the top of the cabbage.
- Roast the cabbage for 15 minutes, then flip with a spatula. Sprinkle the Parmesan on top, then continue roasting until the cabbage is tender and the edges are dark brown, about 15 to 20 minutes more.
- Don’t worry if some of the edge pieces are super dark; they are the best part! Sprinkle with parsley or chives. Let cool a few minutes, then enjoy.
Notes
- This method works well with savoy cabbage as well.
- Feel free to adjust the seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 wedge