Happy St. Patrick’s Day! I know cabbage is usually cooked with the corned beef, but we really enjoy having our cabbage or (brussels sprouts) roasted separately. It seems to not fill your home with same pungent cabbage smell…if you know what I mean ;). Cooking it separately, allows the cabbage to have it’s own separate flavor from the corned beef (that’s why we roast our potatoes as well.)
We usually cut our cabbage into wedges, season it up and roast it until it is tender and yummy, throughout cabbage season.
I love recipes that are super simple, only a few ingredients, because it allows the produce to really be the star, not to mention it’s time effectiveness. 😉 Happy cabbage eating day…
1 head of cabbage, sliced into steaks, or into wedges (we prefer wedges)
Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil. Drizzle a little olive oil over the surface. Lay cabbage on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Roast cabbage for 30 minutes or until fork tender.
Love, Grey & Brianna
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