💜Roasted Cabbage
Roasted cabbage wedges are part tender, part crispy. They’re an easy, quick and delicious way of adding a pop of colour to your meals. The number of people this serves will depend on the size of the cabbage. 6 or 8 wedges is typical. Assume 1 wedge per person.
Servings: 6
Ingredients
- Half a purple/red cabbage
- 4 tablespoons olive oil
- ¼ teaspoon salt
- â…› teaspoon freshly ground black pepper
Instructions
- Preheat Oven – to 200°C.
- Prep Cabbage – peel away and discard any discoloured, damaged outer leaves.Half a purple/red cabbage
- Portion Cabbage – set the cabbage on a chopping board, cut side down and domed part uppermost. Make sure all your cuts are through the core (stem) of the cabbage. This will help keep the portions held together. You will be able to cut 6-8 wedges from half a cabbage, depending on size. Cut in half through the core. Then decide if you could get 3 or 4 wedges out of each of those pieces and cut those, again through the core. Aim to get all the wedges around the same thickness.
- Lay Out – transfer the wedges carefully to a rimmed non-stick baking sheet (or two) with some space between them.
- Coat – brush each wedge all over on the exposed edges with some olive oil. Sprinkle with salt and pepper.4 tablespoons olive oil¼ teaspoon salt⅛ teaspoon freshly ground black pepper
- Bake – for around 10 minutes. Carefully turn the slices to expose the other side and repeat the oil, salt and pepper basting.