Roasted Cabbage Wedges
By America's Test KitchenPublished on November 9, 2011
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
1 teaspoon salt ¼ teaspoon pepper 1 teaspoon sugar 1 medium head green cabbage 3 tablespoons vegetable oil 2 teaspoons balsamic vinegar
Instructions
- PREP CABBAGE Adjust oven rack to upper middle position. Place rimmed baking sheet on rack and heat oven to 450 degrees. Combine salt, pepper, and sugar in small bowl. Quarter cabbage through core and cut each quarter into 1-inch wedges, leaving core intact. You’ll have about 16 wedges. Brush cabbage wedges all over with oil and sprinkle with salt mixture.
- ROAST WEDGES Arrange cabbage on hot baking sheet and roast until cabbage is tender and lightly browned around edges, about 25 minutes. Drizzle cabbage with vinegar. Serve.
Time
45 minutesYield
Serves 4 to 6Ingredients
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
1 medium head green cabbage
3 tablespoons vegetable oil
2 teaspoons balsamic vinegar
Test Kitchen Techniques
Ingredients
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
1 medium head green cabbage
3 tablespoons vegetable oil
2 teaspoons balsamic vinegar
Test Kitchen Techniques
Ingredients
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
1 medium head green cabbage
3 tablespoons vegetable oil
2 teaspoons balsamic vinegar
Test Kitchen Techniques
Why This Recipe Works
To keep the Roasted Cabbage Wedges together so they browned evenly, we quartered the cabbage, taking care to cut directly through the core. Preheating the baking pan ensured the bottoms of the cabbage wedges began cooking right away.
Because cabbage is low in natural sugars, we added a smidge of sugar to help caramelize the tops of the wedges. This eliminated the need to flip them, which saved time and reduced the risk of the cabbage falling apart.
Instructions
- PREP CABBAGE Adjust oven rack to upper middle position. Place rimmed baking sheet on rack and heat oven to 450 degrees. Combine salt, pepper, and sugar in small bowl. Quarter cabbage through core and cut each quarter into 1-inch wedges, leaving core intact. You’ll have about 16 wedges. Brush cabbage wedges all over with oil and sprinkle with salt mixture.
- ROAST WEDGES Arrange cabbage on hot baking sheet and roast until cabbage is tender and lightly browned around edges, about 25 minutes. Drizzle cabbage with vinegar. Serve.
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