Last week was pretty rough – Erica had two exams and Declan was really busy at work. But thankfully, we got to relax a bit this weekend and have some fun! Saturday night was Erica’s pharmacy school formal and we had a great time hanging out with friends and enjoying a great dinner and dancing.
So anyway, this recipe is ridiculously easy and great for weeknights. You might recall another cabbage recipe we posted not too long ago – Fried Cabbage. This as you can guess is a healthier option but just as good. Pop it in the oven and prepare the rest of your dinner while it cooks. The cabbage turns nice and crispy around the edges and yummy and tender in the middle. For real, try it out.
Roasted Cabbage Wedges
This recipe is really straight-forward. You got this.
First, preheat your oven to 400F.
Take a baking sheet and lightly brush with about 1 tablespoon of olive oil.
Cut your cabbage head into 1-inch thick rounds and place on the sheet. Brush with about 2 tablespoons of olive oil.
Sprinkle with some salt, pepper, and fennel seeds (these take it over-the-top, but if you don’t have it feel free to use any herb or seasoning!).
Roast until the cabbage is nice and tender and golden-brown along the edges, about 40 minutes.
Serve and enjoy!
- 1 head of cabbage
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon fennel seeds (or other herb/seasoning)
- Preheat oven to 400F.
- Cut cabbage into 1-inch thick rounds.
- On a baking sheet brushed with a tablespoon of olive oil, place the rounds. Brush the cabbage with remaining oil. Season with the salt, pepper, and fennel seeds.
- Roast for about for minutes or until the cabbage is tender and golden-brown around the edges.
- Serve and enjoy!