Monday, February 06, 2012
Roasted Cabbage Wedges
Cafe Drake declares it Utterly Impossible to have too many ideas/options for roasted vegetable side dishes. Here's a new one for us: cut a small head of cabbage into 6-8 wedges. No need to remove the core and depending upon how you slice the head, it may serve to help your cut wedges hold their shape on the baking sheet. IF, as above, your wedges are precariously intact, secure each with a toothpick. Drizzle olive oil on both sides of the cabbage wedges and do the same with salt and black pepper. Be generous with the salt as cabbage craves it. You can also sprinkle very lightly with a bit of sugar, an age-old trick for extracting further flavor from cabbage. Place wedges in a single layer on a baking sheet and roast for 15 minutes at 400 degrees. Flip each wedge and roast for an additional 10-20 minutes or until the wedges seem tender-crisp and the edges have darkened. Delish!!