This recipe doesn’t vary too greatly compared to the roasted cabbage I shared last year, but slight differences still count as new recipes! Instead of lemon juice, these are sprinkled with smoked paprika which creates a great color.
Two years in a row I have had roasted cabbage instead of cooking it along with the corned beef in the slow cooker, and I prefer it. It retains much more crunch this way and honestly, I had a hard time fitting everything into the slow cooker when the cabbage was also in there. Problem solved!
But do not be mistaken, I am still not any closer to liking stuffed cabbage (in case you are reading this, dad).
In other news, I finally started to read The Hunger Games Monday night. And I finished it last night. Peeta’s character is what got me sucked into it. Now I am ready to see it on the silver-screen!
One year ago: Potica Nut Roll
ROASTED CABBAGE WEDGES WITH SMOKED PAPRIKA
1 head green cabbage
2 Tbsp olive oil
Kosher salt and freshly-ground black pepper
- Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil.
- Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.
- Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt, freshly-ground black pepper and smoke paprika. Turn cabbage wedges carefully, then repeat on second side.
- Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are 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. Serve immediately, and garnish with lemon if desired.
Source: Gimme Some Oven