Instead of slow cooking the cabbage with your corned beef, try roasting it in the oven with a sprinkle of smoked paprika!
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!
Post updated 3/14/19, picture above is the original.
One year ago: Potica Nut Roll
ROASTED CABBAGE WEDGES WITH SMOKED PAPRIKA
1 head green cabbage
2 Tbsp olive oil
Salt and pepper
- Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil or parchment paper.
- Cut cabbage into 8 wedges. Arrange the wedges in a single layer on the prepared baking sheet.
- Using a pastry brush, coat the top sides of each cabbage wedge with the olive oil, then season with salt, pepper, and smoked paprika. Turn cabbage wedges and repeat on second side.
- Roast cabbage for about 10 minutes, or until edges and bottoms are browned. Flip over each wedge and roast 10 minutes more. Serve immediately, and garnish with lemon if desired.
Source: Gimme Some Oven