Baked cabbage

Baked cabbage

Super straightforward to make, this healthier side dish packs a crunchy, flavorful punch. Consider serving the roasted wedged alongside our Slow-Cooker Corned Beef.


  • 1 tablespoon plus two a lot more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into one-inch-thick rounds
  • Coarse salt and ground pepper
  • one teaspoon caraway or fennel seeds


Preheat oven to 400 degrees. Brush a rimmed baking sheet with one tablespoon additional-virgin olive oil. Location one medium head green cabbage, lower into 1-inch-thick rounds, in a single layer on sheet and brush with two tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast right up until cabbage is tender and edges are golden, forty to 45 minutes.

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