Lemon Garlic Cabbage Wedges
Ingredients
1 medium head green cabbage
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
5 tablespoons unsalted butter
2 teaspoons grated garlic
1 teaspoon garlic salt
1 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon crushed red pepper
Chopped fresh flat-leaf parsley for garnish (optional)
Lemon wedges for serving (optional)
Directions
- Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1 1/4-inch) wedges, leaving the root end intact to help the wedges stay together.
- Brush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.
- Remove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.
- Melt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1 1/2 teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.
- Sprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.
Notes
- recipe from Eating Well