Serve this roasted cabbage with lemon along side our corned beef and potatoes for a St. Patrick’s Day feast!
Along with corned beef, I rarely think to cook cabbage beyond St. Patrick’s Day. I say it every year but I really should cook both more than once a year. Do you cook either more regularly?
This was a great change from the my traditional way of cooking the cabbage in the crock pot along with corned beef and other vegetables. Crispy and lemony fresh, it adds great texture to any meal. Plus it made my life a little easier, because I typically have a had time fitting everything into my crock pot! You could also try smoked paprika roasted cabbage.
Have leftover cabbage?
- 1 medium-sized head of green cabbage
- 2 Tbsp olive oil
- 3 Tbsp fresh squeezed lemon juice
- Generous amount of sea salt and fresh ground black pepper
- Lemon slices, for serving cabbage (optional)
- Preheat oven to 450 degrees. Spray a roasting pan with non-stick spray or olive oil.
- Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully 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 as much as you can).
- Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh 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. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Source: Kalyn’s Kitchen
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Post updated 3/14/21, photo above is the original.