Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.

  • Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.

  • Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

Nutrition Facts

146 calories; protein 2.4g; carbohydrates 10.2g; fat 11.8g; cholesterol 30.5mg; sodium 131.9mg. Full Nutrition
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