St. Patrick’s Day is coming up next Monday, and it means more to me this year than just a day of corned beef and green beer. I worked with a genealogist recently to help me get a little further on my maternal family history than Ancestry.com has allowed me to go. With her help, I found deeds and baptism and marriage certificates linking my family to a specific town in County Monaghan, Ireland. Therefore, I decided I would try a little harder to celebrate the Irish holiday this year.
These cabbage wedges are SO easy! You literally rinse the whole head of cabbage, dry it, slice it into thick rounds and roast them in the oven. Boom, side dish done! I may be partial since I actually love steamed cabbage too, but these were delicious!
The added fennel seeds were a great taste booster and the oven helped crisp up the top of the cabbage rounds adding a delicate crunch to each bite. Winner! I think my Irish great-great grandparents and their ancestors would have enjoyed this. +Martha Stewart
Roasted Cabbage Wedges
Recipe from: Martha Stewart’s “Everyday Food”, April 2010
Serves: 6
Ingredients
- 1 Tbsp. plus 2 more Tbsp. extra-virgin olive oil
- 1 medium head green cabbage, cut into 1-inch-thick rounds
- Coarse salt and ground pepper
- 1 tsp. caraway or fennel seeds
Directions
1. Preheat oven to 400ºF. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.
2. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds.
3. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
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I made these tonight and between my husband and i we ate one huge head of cabbage!!!! It came out so good… who would have thought to cook it this way? We will definately be making it again!!! thanks so much for posting! will try the chicken tiki masala if i can find the masala…