I know! I know! Cabbage, really? Well, my prediction is that cabbage will be the new kale and lookout Brussels sprouts because this sweet and creamy roasted veggie is taking its well-deserved seat at the cruciferous table. Like kale and sprouts, it’s in the nutrient powerhouse family of cancer-fighting cruciferous veggies and we should all be eating more, not just in our coleslaw and sauerkraut. Add chopped cabbage to soups and stews, toss it into salads, and baked it with beans, but to me, it’s a rockstar roasted in the oven. Brushed with some olive oil, the outer leaves, if roasted long enough, get potato chip crispy and the inner leaves and core get soft and sweet, almost creamy. Next time you’re at the supermarket, don’t walk by that round, green head, grab it!
Roasted Cabbage Wedges with Crispy Parmesan
One head of green cabbage, outer layer of leaves removed, cut in half, then cut into 8-10 wedges (do not remove core)
2 tablespoons extra virgin olive oil
4 tablespoons shredded parmesan cheese
Salt and freshly ground pepper
Lemon or lime wedges, if desired
- Set oven to 400 degrees. Line a baking sheet with parchment paper. Place the cabbage wedges on the baking sheet. Using a pastry brush, brush each side with olive oil and sprinkle with salt and pepper.
- Bake for about 20 minutes, remove from over. Turn them over and cover each wedge with Parmesan cheese. Return to the oven and bake for an additional 10-15 minutes. The outer leaves of cabbage should be crispy and the inner leaves should be soft. Parmesan cheese should melt and brown.
- Serve with lemon or lime wedges if desired.