Inspiration: Continuing with our St. Patrick’s Day celebration, I made our yearly corned beef and cabbage on Sunday, and this year I decided to roast my vegetables instead of cooking them in the broth from the corned beef. I roast vegetables a lot, but for some reason the thought of roasting cabbage never occurred to me until I saw this post on Meet me in the Kitchen. What a great idea! I really loved the thought of having a little bit of a different spin on our corned beef and cabbage meal. B and I made it a date with our Irish-American supper, a couple of bottles of Guinness, and a Sunday night movie. I love this holiday :)
What we Loved: In my opinion, roasted vegetables are always better than steamed vegetables, so I knew that I would enjoy this. Roasting just adds a great depth of flavor that isn’t there otherwise. This cabbage was so nice and tender, with great, crispy charred spots and that wonderful browned, roasted flavor. I roasted some carrots alongside the cabbage, too, and they were nice and brown with a wonderful sweet flavor. Before serving, I spooned some of the broth from the corned beef atop the vegetables, and it added another great layer of light, savory flavor. I really enjoyed this and have a feeling that I’ll revisit this recipe. Nothing can beat those crispy browned charred spots!
Helpful Hints: My carrots browned up beautifully, but I would have liked them to be a bit more tender. If you’re roasting both cabbage and carrots, I would suggest parboiling the carrots for a few minutes first to soften them up.
Roasted Cabbage Wedges
Source: Meet me in the Kitchen, originally from Martha Stewart Living
I cut the recipe in half, using only half a head of cabbage for just the two of us. Here’s the recipe as I made it.
1 head cabbage
Extra virgin olive oil
Kosher salt and black pepper
1. Cut the head of cabbage in half through the core. Keeping the core intact, cut one of the halves into four wedges. Reserve the second half for a later use.
2. Place the wedges on a baking sheet. Drizzle liberally with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Roast at 450 for 30 minutes, flipping halfway through.