Oven-Roasted Cabbage
Thick cabbage wedges roasted hot until the cut faces caramelize and the outer leaves char to paper. Roasting turns the sulfur notes of boiled cabbage into something nutty and sweet.
- Prep10 min
- Cook35 min
- Total45 min
- Serves6
AI-generated illustration
Contains:dairy
Ingredients
Method
- Cut the cabbage through the core so each wedge holds together, keeping the wedges about an inch thick at the widest point.
- Whisk the olive oil with the minced garlic, caraway seeds, salt, black pepper, and red pepper flakes, then brush it over both cut faces of every wedge, working some between the outer leaves.
- Lay the wedges flat on a heavy sheet pan with space between them and roast at 425 degrees F (220 degrees C) for 20 minutes without moving them.
- Turn each wedge onto its second cut face with a spatula and roast until deeply browned and tender at the core, 12 to 16 minutes more.
- Squeeze the lemon juice over the hot wedges and scatter the grated Parmesan cheese across them, letting it melt against the heat of the pan before serving.
Notes
- A crowded pan steams the cabbage pale; use two sheet pans rather than overlapping the wedges.
