Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it. Short story, short…I forgot. This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.
The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down! The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!
Great recipe to pair with pork, Bratwurst or for a vegan dish.
ROASTED CABBAGE SLICES
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds
- Preheat oven to 400 degrees.
- Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
- Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet. Brush the cabbage slices with 2 tablespoons oil.
- Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
- Roast until cabbage is tender and edges are golden, 40-45 minutes.
Recipe slightly adapted from Martha Stewart Living
Fork Lore 