Wednesday, March 30, 2011

Roasted Cabbage with Lemon


I've been wanting to try different types of vegetables and this one caught my eye.  I love lemon so these are right up my alley.  They could maybe even use more lemon in my opinion. 

Roasted Cabbage with Lemon
From: Kalyns Kitchen

1 medium-sized head of green cabbage
2 Tbsp olive oil
2-3 Tbsp fresh squeezed lemon juice
Salt and pepper

1. Preheat oven to 450 degrees.  Spray a roasting with non-stick spray or olive oil or cover with aluminum foil.

2. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on a pan.

3. Whisk together the olive oil and lemon juice.  Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and pepper.  Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

4. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.  Then Turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.  Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

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