I absolutely love simple recipes. Few, but wholesome, ingredients that explode with real flavor are the kinds of dishes I like to serve to my family.As far as veggies go, I always strive to offer variety to my children, but often find myself serving the same tried and true recipes over and over again because I know they will eat them. I can’t ever expect my children to enjoy trying new things if I don’t ever give them new things!
During this time of year you probably see a lot of cabbage floating around your local farmer’s markets. I am always tempted by the beautiful green and purple heads, but usually pass them with the thought that I already have too much sauerkraut and we did cole slaw last week.
In the event you are equally as tempted to pluck a green or purple head from your farmer’s bounty, or your CSA basket came today with ANOTHER head of cabbage, you are in luck! Cabbage, prepared simply with oil, salt, and pepper can be the highlight of your dinner plate tonight.
Now all you have to do is place it in a preheated oven and roast until it is done!
Roasted CabbagePrint Recipe
- 1 Head of Cabbage sliced into wedges
- Olive oil for drizzling
- Salt and Pepper to taste
- Lemon juice for drizzling (optional)
- Preheat your oven to 375 degrees. Slice your cabbage into wedges.Lay them on a baking sheet and drizzle with olive oil. Salt and pepper your wedges to taste. Bake the cabbage wedges for 20 to 30 minutes until tender and golden brown in spots (baking time will depend on the thickness of the wedges). Serve immediately. (Drizzling a little lemon juice right before serving takes this dish over the top!)