Roasted Red Cabbage Wedges
Discover the perfect way to roast wedges of red cabbage using a steaming method before you roast. This process turns purple cabbage into a scrumptious side dish.
Servings: 4
Equipment
- Baking Pan
- Aluminum Foil
Ingredients
- ½ head of red cabbage
- 2 Tablespoons olive oil
- salt
- pepper
- sesame seeds and balsamic glaze (optional)
Instructions
- Preheat oven to 500°.
- Cut the half of a head of cabbage into quarters. Make sure you cut through the stem, which will keep the cabbages leafs together.
- Place the wedges on a baking pan, brush with olive oil and sprinkle with salt and pepper. Flip the wedges and brush with olive oil and sprinkle with salt and pepper on the other side. Cover the baking pan with aluminum foil.
- Steam the cabbage wedges for about 20 minutes. Remove the foil, reduce oven temperature to 425° and bake for another five minutes. Use a spatula to gently flip the wedges to brown the other side.
- Sprinkle with sesame seeds and balsamic glaze and serve warm.