Easy roasted cabbage from Serious Eats by J. Kenji López-Alt

  • olive oil
  • cabbage

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Notes about this recipe

  • hirsheys on April 24, 2020

    One of my first post-COVID recovery new recipes. I had a quarter of a green cabbage sitting in my fridge (leftover from making coleslaw, etc). I sliced it in chunks, then roasted it as directed in the recipe. The only thing I did differently (which I realized afterwards), is that I automatically cut the core out of the cabbage. I think you aren't supposed to do that so that the wedges stay together. Regardless, this is a fantastic way to cook/eat cabbage. It gets sweet and browned and could not be easier.

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