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  • M I

    Pinner says: "Oven-roasted cabbage, genius! This was so good I had to stop myself from eating it all. Definitely my new go-to cabbage recipe!" #sidedish

  • Kelly White-Bryant

    Martha Stewart's Roasted Cabbage Wedges These cabbage wedges taste great alongside roasted beef or pork. Everyday Food, April 2010 Yield Serves 6 Add to Shopping List Ingredients 1 tablespoon plus 2 more tablespoons extra-virgin olive oil 1 medium head green cabbage, cut into 1-inch-thick rounds Coarse salt and ground pepper 1 teaspoon caraway or fennel seeds Directions Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

  • Danielle Percy

    Pinner says: "Oven-roasted cabbage, genius! This was so good I had to stop myself from eating it all. Definitely my new go-to cabbage recipe!" Ingredients 1 tablespoon plus 2 more tablespoons extra-virgin olive oil1 medium head green cabbage, cut into 1-inch-thick roundsCoarse salt and ground pepper1 teaspoon caraway or fennel seeds Directions Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

  • Valerie Hixon

    Roasted Cabbage Wedged from Martha Stewart - Super simple to make, this healthy side dish packs a crunchy, flavorful punch.

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Roasted Cabbage Wedges1 tablespoon plus 2 more tablespoons extra-virgin olive oil 1 medium head green cabbage, cut into 1-inch-thick rounds Coarse salt and ground pepper 1 teaspoon caraway or fennel seeds

When Martha was growing up in Nutley, New Jersey, her grandmother often made a Polish version of stuffed cabbage leaves called golabki. The filling was a simple one -- rice and meat with onions, garlic, celery, cloves, and green apple -- but the dish was as tasty as it was comforting. Served with a hot tomato sauce and creamy sour cream, it's a perfect meal for the winter season. Cabbage is often dismissed as too odorous and not particularly tasty. But these problems result from overcooking

Super simple to make, our Roasted Cabbage Wedges pack a crunchy, flavorful punch.

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Roasted Cabbage Wedges. Super simple to make, this healthy side dish packs a crunchy flavorful punch.

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These cabbage wedges taste great alongside roasted beef or pork.

Roasted Cabbage Wedges - 1 Tbs. plus 2 more Tbs. extra-virgin olive oil, 1 medium head green cabbage, cut into 1-inch-thick rounds, coarse salt, ground pepper,1 tsp. caraway or fennel seeds 400 degrees. 40 to 45 minutes.

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