Garlic Loves Roasted Cabbage
Ingredients55 m servings 101
- Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
- Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
- Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 101 calories; 6.9 9.5 2.1 0 47 Full nutrition
ReviewsRead all reviews 15
Hi I'm Ricardo (Popi1950). I wanted to share with people some hints to improve my recipe. The cabbage wedges, you need to remove core and should be broken up into separate leaves. Then scatter ...
Really great recipe. I was looking for an alternative to coleslaw, and really wanted something warm for winter, this was very flavorful and I loved how simple it was to make. Definitely make s...
This was a nice touch to our corned beef. The flavor was good and it was nice to just put it in the oven and cook it. Loved the cartelized flavor it got.
I liked the cabbage but the garlic burnt pretty fast. Next time I will add it during the second baking period. It dried a little bit and added some water.
This was very good. Next time I would roast the cabbage without the garlic for the first 30 minutes, then add the garlic and finish roasting. My oven is not reliable so I would roast much longe...
Since I am really tryin to keep meat off the table this works out well for me. Pick a big head of cabbage and quarter it BUT dont core it, if you do it will not hold together. Also try adding ...
This recipe intrigued me so much that I decided to forego the usual colcannon, instead making this and Champ as side dishes with slow-roasted corned beef. I followed the recipe exactly, layerin...