Friday, July 2, 2010

Roasted Cabbage Wedges

The original recipe calls for fennel seeds. I just did not feel like that tangy, licorice like flavor last night. I pulled out my favorite kitchen reference book “The Flavor Bible” by Karen Page and Andrew Dornenburg. It lists ingredients and what pairs well with them. Bay Leaves and Garlic also go well with Cabbage, so we tried those flavors instead.

Thursday Menu: Roasted Cabbage Wedges, Leftovers
Farm Share Produce: Cabbage

Roasted Cabbage Wedges
Adapted from

½ head cabbage, cut into 4 wedges
2 – 3 T olive oil
2 – 3 t green garlic or garlic cloves, minced
2 bay leaves, broken in half

Place cabbage wedges on roasting pan. Brush with olive oil. Spread on garlic and place bay leaves on wedges. Roast at 400 degrees for 25-30 minutes.

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