Roasted Cabbage

I promise, this is good.  Like really, really good.  My husband and I can put away a significant amount of roasted cabbage because it really is that good.  Something about it puts it solidly in the comfort food category for me, which is odd since cabbage is another one of those vegetables that I had never had until a few years ago. There’s just something comforting about the combination of their noodle-like texture and the crispy browned pieces…..yum.

This is the recipe I use, though I cut a few corners to make it quicker……Martha would be disappointed to be sure, however, she is not helping her 7th, 5th, and 2nd graders with homework, working on the kindergartner’s early reader assignment, making dinner, refereeing kid-squabbles, and running kids to and from their various activities all while she’s making dinner.  If she were trying to do all of those things I’m pretty sure she’d alter or skip a few steps as well!

Roasted Cabbage Wedges-by Martha Stewart

The shortcuts I take are to line baking sheet with foil, then spray the foil with olive oil. After placing the cabbage wedges on the foil, I drizzle some more olive oil on top of each, spread it around a bit with the back of a spoon, then sprinkle with salt and pepper.  I skip the caraway and fennel because they are not my favorite, but you should try them if you like the flavor they add.  I also roast it for about 15 minutes, then check on it every 10 minutes or so.  I have a tendency to burn things, and the cabbage has a tendency to go from almost done to burnt very quickly.  You want the centers to be fork-tender, and the outer layers brown and crispy.

These also work really well as a noodle substitutes.  Simply slice them up after roasting and toss with your favorite tomato sauce, maybe add some grilled chicken or some meatballs and call it yummy.


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