The Oven Baked Cabbage Recipe I Make for Quick Weeknights
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Serves
- 8
- Calories
- 72 kcal
- Carbs
- 9.00 g
Ingredients
- 1 headgreen cabbage, large
- 2 tablespoonsolive oil
- 2-3 tablespoonslemon juice, freshly squeezed
- 1 tablespoonwholegrain mustard
- to tasteSea salt
- to tasteFreshly ground black pepper
- to garnishParsley, finely chopped
Instructions
- 1
Preheat the oven to 450°F.
- 2
Line a roasting pan or baking sheet with parchment paper.
- 3
Cut the cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange in a single layer on the pan and set aside.
- 4
In a small mixing bowl, whisk together the olive oil, lemon juice, and mustard.
- 5
Using a pastry brush, brush the tops of each cabbage wedge with the mixture, then season generously with sea salt and freshly ground black pepper.
- 6
Turn the cabbage wedges carefully, brushing the other side with the mixture and adding more salt and pepper.
- 7
Roast the cabbage wedges for around 20 minutes until the side touching the pan is nicely browned.
- 8
Remove from the oven, turn each wedge carefully, and then place back in the oven for an additional 20 minutes, until caramel in color and cooked through with a bit of chewiness remaining.
- 9
Remove from the oven, sprinkle with parsley, and serve immediately.