Description
This delicious roasted cabbage recipe highlights the natural sweetness of the cabbage, complemented by a rich blend of olive oil, butter, and spices.
Ingredients
Scale
- 1 small head green cabbage (or savoy cabbage)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (or additional olive oil)
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons freshly grated Parmesan cheese (optional)
- Chopped fresh parsley or chives (optional)
Instructions
- Place a rack in the center of your oven and preheat to 425°F.
- Cut the cabbage into eight wedges: First, cut it in half lengthwise through the stem. Then lay each half flat on the cutting board and slice in half lengthwise. Finally, halve each quarter.
- For easy cleanup, line a large rimmed baking sheet with parchment paper. Arrange the cabbage in a single layer on top. Brush with the oil, then flip the cabbage over.
- In a small bowl, melt the butter. Whisk in the honey, garlic, salt, and pepper. Brush liberally over the top of the cabbage.
- Roast the cabbage for 15 minutes, then flip with a spatula.
- Sprinkle the Parmesan on top, then continue roasting until the cabbage is tender and the edges are dark brown, about 15 to 20 minutes more.
- Don’t worry if some of the edge pieces are super dark; they are the best part!
- Sprinkle with parsley or chives. Let cool a few minutes, then enjoy.
Notes
- This dish pairs well with grilled meats or can be served as a vegetarian main.
- For a spicy kick, add red pepper flakes to the oil mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg