It’s St. Patty’s day. No, I’m not Irish (as far as I know). No, I’m not drinking green anything today. No, I’m not having corned beef and cabbage, though I do love the meal. I did, however, buy 2 heads of cabbage at the store yesterday. Who can beat 24¢/pound? What to make with all that green?
I put a pork roast in the crock pot that I’ll turn into pork carnitas tacos later this week. I top them with fresh-made pico de gallo and thinly sliced cabbage (winner, winner, taco dinner!). I shredded half of the head to eat this week. The other half stood, well, sat, staring back at me. I vaguely remembered a pinterest recipe I’d seen a long time ago about roasting wedges of cabbage. I distinctly remember you had to leave the core in so that the wedges didn’t fall apart. Who needs a recipe? I roast vegetables all the time!
This turned out to be one of my favorite ways to eat cabbage – though I don’t think I’ve found a way (yet) that I don’t eat it – boiled and topped with vinegar or butter, fried in bacon grease (with or without vinegar), combined with noodles, butter and cream, as part of boiled dinner, cole slaw, etc.
1/2 large or 1 small head of cabbage, dark green outer leaves removed
Preheat oven to 375° Cut the cabbage in half through the core. Cut the halves into wedges. I did 5 or 6 wedges. Be sure that each piece has some core attached so the leaves don’t fall apart. Grease a cookie sheet with olive oil (I use a misto sprayer). Lay cabbage wedges in a single layer on the sheet and spray the top side of the wedge lightly with cooking spray (again I used the misto sprayer with olive oil in it). Sprinkle with salt. Bake 35-45 minutes turning every 10-15, or until both sides of the cabbage wedges are dark brown. Serve immediately.