It is safe to say that you are searching for a simple vegetable side dish? Roasted cabbage wedges presented with lemon garlic spread is a fantastic decision. Cabbage is a vegetable that we as a whole need to eat a greater amount of, yet many individuals don't care for it bubbled.
When it is roasted, it becomes sweeter and takes on a slightly nutty taste. Just brush on some olive oil and sprinkle on a bit of salt and pepper, and let your oven do the work.
How should the cabbage be cut?
· Remove the loose, tough outer leaves.
· Cut from top to bottom, straight through the core.
· Place the cut side down on the chopping board.
· Make another cut through the core to quarter it.
· Repeat this cut to get 8 wedges.
· Keep the inner core on the wedges, as it helps it hold its shape while roasting.
Is cabbage high in fiber?
Yes, it is high in soluble fiber, as it is 87% water. The fiber helps you feel full, making it a popular food choice for weight loss.
Do you have to use green cabbage?
No, feel free to use red or savoy. Since red is round and tightly compacted like green, it should cook similarly.
How do you reheat this?
· In a 350 F oven for 10-15 minutes.
· Use a cast iron skillet, over medium low heat, for 3 minutes per side.
What do you eat with this dish?
· Corned beef
· Pork chops
· Smoked meat
· Roasted potatoes, leeks, carrots, onions
How to Make
Remove the loose, tough outer leaves.
Cut it into 8 wedges with a sharp knife, keeping the core intact. Gather the olive oil, salt, and pepper.
Line a baking tray with aluminum foil and brush both sides of the wedges with olive oil.
Sprinkle on the salt and black pepper.
Lay cut side down and roast for 20 minutes at 400 F. Remove from the oven and carefully flip the wedges over and roast for another 20 minutes, or until the outer edges are browned and crispy and fork tender.
You may want to increase or decrease the cooking time, as each cabbage is a different size, and each oven cooks at a slightly different temperature. For a more caramelized look, cook longer on each side at 400 F.
While the wedges are roasting, gather the ingredients for the lemon garlic butter.
Melt the butter over medium high heat and add the minced garlic
Stir constantly until the butter and garlic turn a golden brown color.
Remove from the heat and pour the browned butter and garlic into a small bowl.
Pour in the freshly squeezed lemon juice and add a sprinkle or two of salt and pepper. Stir and adjust seasonings, if necessary.
When the wedges are still warm, brush the warm lemon garlic butter onto both sides of each wedge. Cut off the core that extends past the arch for a pretty presentation.
· Want this as the main course? Serve a tomato sauce over top with a side of rice.
· Want this as a base for a simple salad? Drizzle a mustard vinaigrette over top, and garnish with chopped green onion.
· Want to add some cheese as garnish? Try blue cheese, feta, or shaved parmesan.
· Want to add some nuts? Try walnuts or pine nuts.
· Want to add more spices? Try fennel seeds, celery seeds, coriander, mustard seeds, and caraway seeds.
· Want a more Asian flavor? Try sesame oil, soy sauce, and lime juice.
· Use a heavy tight leaved cabbage for the best results.
· Cut the wedges the same size so they will be cooked through at the same time.
· Don’t remove the core until after it’s cooked as it is helps the wedge keep it’s shape when you flip it.
· Don’t want to use aluminum foil? Use parchment paper, but make sure to keep the oven temperature no hotter than 420F.
· Roast on the middle rack in a hot oven set at 400F, 425F or 450F. Adjust cooking times for a hotter oven.
· Want it more caramelized? Cook it longer on each side at 400F or increase temperature to 425F, but watch carefully so that it doesn’t burn..
FOR THE ROASTED CABBAGE
· medium green cabbage
· s olive oil
· sprinkle of salt and pepper
FOR THE LEMON GARLIC BUTTER
· s unsalted butter
· minced garlic (about cloves)
· freshly squeezed lemon juice
· sprinkle of salt and pepper
ROASTING THE CABBAGE
1. Preheat the oven to 400 F. Line a large cookie sheet with foil.
2. Take off the outer leaves. Using a large knife, cut it into 8 pieces by cutting it in half, then in quarters, etc. Leave the stem and core on, as it helps it hold its shape.
3. Place it on the foil-lined cookie sheet. Brush both sides with olive oil and sprinkle with salt and black pepper.
4. Roast in the oven for 20 minutes, then carefully turn with a flipper and roast for another 20 minutes or until slightly brown around the edges and fork tender. Use your own judgement for cooking time, as each cabbage is a different size, and ovens will cook at different temperatures unless it’s been calibrated.
MAKING THE LEMON GARLIC BROWN BUTTER
1. While the wedges are roasting, mince the four cloves of garlic.
2. Melt 4 tablespoons of unsalted butter in a small saucepan over medium high heat.
3. Add in the garlic. Constantly stir with a wooden spoon until the butter and garlic turns a golden brown.
4. Remove from the heat and pour the browned butter and garlic into a small bowl.
5. Stir in the freshly squeezed lemon juice and add a sprinkle of salt and pepper. Stir again and adjust seasonings to taste.
6. When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each wedge.
7. Cut off the core that extends past the arch for a pretty presentation.
· For the best results, use a heavy tight leaved cabbage.
· If the wedges are cut the same size, they will be done at the same time.
· Help keep the wedge’s shape when you flip it by not removing the core until after it’s cooked.
· Use a hot oven 400 to 450 F, and roast on the middle rack.
· The hotter the oven the quicker the cooking time. At 450 F, the cooking time will be 12 minutes per side, or until it’s the color you want.