Oven Roasted Cabbage Wedges

My mom was a wonderful cook and taught me all the basics of cooking and baking while I was growing up. I remember that when my mom cooked cabbage, she would always just boil it with onions until it was fully cooked. Yes, times were simpler then.
Cooking trends have changed now and vegetables are often cooked until crisp/tender, using techniques such as steaming and stir frying. This makes them much more flavorful, colorful. and nutritious. One of the newer trends in cooking vegetables is to roast them. I have roasted potatoes many times before, but I hadn't tried cabbage until I found this recipe. It is in the January 2010 issue of Martha Stewart magazine.

Cabbage is an excellent source of vitamins K and C, and also a very good source of dietary fiber, manganese, vitamin B6 and folate, as well as several other nutrients. And it is so delicious! I discovered that roasting cabbage brings out the flavor and texture of the cabbage in a way that I had never tasted before.

Oven Roasted Cabbage Wedges

1 head of cabbage, cut into 8 wedges, core intact
olive oil
salt and pepper
balsamic vinegar (optional)

Preheat oven to 450°. Brush both sides of cabbage wedges with olive oil and place on a greased baking sheet. Sprinkle with salt and pepper. (I used sea salt). Bake for about 15 minutes, remove and flip the wedges over. Bake for about 10 more minutes. Drizzle with balsamic vinegar if desired.

Cut the cabbage into 8 wedges, core intact.

Brush with olive oil, sprinkle with salt and pepper, and place on a greased baking sheet.

After about 15 minutes, flip each wedge over. Return to oven and bake about 10 more minutes.

I served it with rotisserie chicken and mixed wild rice. The cabbage was so good that I could have just eaten it for dinner all by itself. My mom would have loved it, too.