Roasted Cabbage

Everything's better when it's roasted! Yes, even cabbage!

St. Paddy's Day is tomorrow and we've hooked up our customers with some perfectly imperfect heads of cabbage just in time! They were grown right here in Ohio at Yoder Farm! They may be a little smaller than average or a little larger than average, but they taste ABOVE AVERAGE! And with this recipe, you'll have no idea that cabbage was once labeled, "imperfect." Not a fan of limp, boiled cabbage to accompany your corned beef? Me neither. Try something a little different this year. It will change the way you feel about cabbage.

Roasted Cabbage

1 head cabbage

1/4 cup extra virgin olive oil

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. caraway seeds

Preheat oven to 500 degrees. Wash cabbage and cut it into 6 or 8 wedges. Place them on a rimmed baking sheet. You can line it with aluminum foil for easier clean up. Drizzle with olive oil and sprinkle with salt and pepper. Flip over and repeat. Place in the oven for about ten minutes or until lightly browned. Then, flip it over and sprinkle with caraway seeds or your favorite herb. Roast another ten minutes or so.

It's the perfect side dish on March 17 or any day of the year!

For some other cabbage preparation ideas, visit our post, Cabbage 3 Ways!