Roasted Cabbage Wedges

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Roasted Cabbage Wedges


These cabbage wedges taste great alongside roasted beef or pork.

  • Yield Serves 6

Ingredients

  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds

Directions

  1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
  2. Other options to flavor: squeeze juice from 1/2 a lemon, paprika, chopped garlic, sliced onions and chili peppers in addition to the fennel seeds, salt and pepper. Sausages cooked on top and turned 1/2 way through are also an easy bonus.

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