Lemon Roasted Cabbage

We had a whole head of cabbage leftover after St. Patrick's Day. I had seen this recipe a while ago and figured this was the perfect time to try it out. This is definitely my new favorite cabbage preparation! I'm going to be making my St. Patrick's Day cabbage this way from now on.


Lemon Roasted Cabbage
1 medium-sized head of green cabbage
2 T olive oil
Juice of 1 lemon
generous amount of sea salt and freshly ground black pepper

Preheat the oven to 425.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them).

Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and freshly ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.