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Garlic Loves Roasted Cabbage

Rated as 4.5 out of 5 Stars
6

"If you're tired of the old boiled cabbage and like roasted veggies this will bring you back to one of our favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. Also watch out with those vegans because if you like leftovers you might have to make two pans at a time!"
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Ingredients

55 m servings 101
Original recipe yields 8 servings

Directions

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  1. Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 101 calories; 6.9 9.5 2.1 0 47 Full nutrition

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Reviews

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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...

Very good, very easy.

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...

It was our first time to try it. Nest time will add to the spices. we liked it and it was different than just plain cabbage.