Roasted Cabbage might be a competitor for my favourite meal of Crispy Slow Corned Beef. You don’t have to cut an entire bag of Brussels Sprouts if you only have to cut a few cabbages. Moreover, cabbage steaks have a huge presentation value. I grew up knowing that when it comes to sides I would usually just steam a veggie, or something, more time and effort in the main dish. Sides such as these roasted cabbages are so easy though it is almost just as simple as steam veggies.
It brings out its natural sweetness and gives you a deep taste that is impossible to achieve when you steam vegetables. It’s more a technique than a recipe, but I thought I’d share if you didn’t try it yet. I began cutting the cabbage from top to bottom this time around, without realizing what I was doing, so the cabbage holds together a little better when you roast it. This healthy side dish is super easy to make and has a crunchy, sweet punch. I also suggest eating with your family. There’s no better way to live than feeding your family with healthy food.
2 tablespoons extra-virgin olive oil
½ head green cabbage, cut into 4 wedges
1 pinch garlic powder, or to taste
less than 1/8 tsp of red pepper (flakes), or to taste
salt and ground black pepper to taste
2 lemons, halved
Preheat the oven to 450 ° F.
Brush with olive oil on either side of every wedge. Sprinkle on every wedge garlic, red pepper flakes, salt, and pepper. Set wedges up on a baking sheet.
Flip the cabbages and continue to roast until browned and charred in some areas for 15 minutes more, roast in a preheated oven for 15 minutes. Over every wedge, squeeze the lemon.