Baked Cabbage Wedges

A healthy cabbage recipe, big wedges of cabbage baked low and slow in the oven with carrot and onion. The heat turns the cabbage into something entirely different, dark and toasty, sweet and smoky. Best made one day and served a day or two later.

Baked Cabbage Wedges ready for the oven



TESTIMONIALS
"Soooo good. ... If this gets any better the second day - hold me down!" ~ yarby50


My parents ‘recycled’ garbage before it was the cool thing to do. They burned what they could, everything else had to be hauled to the town dump, the collection of human refuse we now call ‘landfills’.

Back then, it was a treat to clamber into the pickup beside Dad for a trip to the dump. Before hitting the highway, we’d be singing “To the dump, to the dump, to the dump-dump-dump” and another a song about hillbilly moonshine that my now 80-something and entirely respectable father is still known to belt out around campfires, even without influence of said moonshine.

This month, my town switched from a drop-off recycling center to curb-side no-sorting-required recycling and I’ve got to say, I-LOVE-IT. I’d gotten lazy about sorting and storing and hauling tins cans, glass bottles, newspapers, paper and cardboard to the recycling center. The garage feels positively roomy now that all the garbage, my personal human refuse, collects in a sparkly-green albeit L-A-R-G-E recycling bin. Come Mondays, I'll make the short haul to the street and just might find a song on my lips. “To the dump, to the dump, to the dump-dump-dump.”

ALANNA's TIPS Make this healthy cabbage once, you’ll never need a recipe again. I cut the wedges big, about ¼ pound each but feel free to make dainty wedges too. The cayenne provides a little zip but it’s easy to go overboard, take care. Use olive oil and vegetable broth for an easy and healthy vegan side dish.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

BAKED CABBAGE WEDGES

Hands-on time: 10 minutes over 2-1/2 hours
Time to table: 24 hours
Serves 1 to many
    PER SERVING
  • Wedge of green cabbage (see TIPS)
  • Carrot, peeled and cut into chunks
  • Onion, in large chunks separated into layers
  • Olive oil or bacon grease (not much, about 1 tablespoon for 4 wedges)
  • Salt & pepper to taste
  • Cayenne pepper to taste, optional (see TIPS)
  • Broth (about 1/4 cup for either 4 or 8 wedges)

Preheat oven to 325F. Place cabbage wedges cut-side down in a baking dish in a single layer. Add the carrots and onions. Drizzle with olive oil or dot with bacon grease. Season with salt, pepper and cayenne. Add the broth, cover with foil.

Bake for one hour, then turn the cabbage wedges over. If needed, add a splash or two of liquid. Bake for another hour. Remove the foil.

Increase the oven temperature to 400F and let finish cooking for about 15 minutes until the cabbage begins to darken.

Remove from oven, let cool, cover and refrigerate until ready to serve. To rewarm, set oven to 350F and heat through, about 20 minutes.

Prefer a more precise recipe? To serve four, use a pound of cabbage cut into four wedges, four carrots, a large onion, a tablespoon of fat, 1/4 cup broth and seasonings to taste. To serve eight, double all the ingredients except the broth.
NUTRITION ESTIMATE Per Serving (assumes the 'precise' recipe above): 65 Calories; 3g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 90mg Sodium; 8g Carb; 3g Fiber; 5g Sugar; 2g Protein; Weight Watchers Old Points 1, PointsPlus 2
Thanks to reader Sherry Milligan for sharing these cabbage recipes published in the Dallas Morning News, see Cabbage Recipes That Make You Forget They’re Good for You by Tina Danze. This one is just that good!


Baked Cabbage Wedges

So the crunch and color of raw cabbage and carrots turn into something soft (but not mushy) and smoky, dark and toasty. Ahh, the surprising experience of slow-slow cooked cabbage.


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Hey, this looks pretty good. I may try it this weekend. I'm doing WW and wondered what size serving would be 2 pointsplus points.
 
Teresa, the cabbage IS really good, so glad it's appealing. You'll find the points (both Old Points and PointsPlus) in the section titled Nutrition Estimate just below the recipe. All Kitchen Parade recipes include nutrition information, always right in that same spot. I'm in the process of updating 400+ recipes with the new PointsPlus information, it's all manual so will take awhile. In the mean time, you've got the nutrition data to calculate on your own.
 
Thanks for responding. You do have the pointsplus points calculated for this one, I just couldn't find what the serving size was unless where you have it listed as serves "1 to Many" it means (yay!) I can eat whatever I want and it is still 2 points! But I can figure it out. Thanks again for all these wonderful recipes.
 
Teresa, Ah yes, I see. This recipe is 'looser' than many because it's one that to make by rote without paying much attention. I used about 1/4 pound wedges, 2 carrots and 1/4 tablespoon oil for calculating the nutrition. Hope this is clearer! I really DO try to make it all easy.
 
Soooo good. I made this yesterday morning after reading this post and then had a small portion last night because I just couldn't wait a full day as mentioned. If this gets any better the second day - hold me down! Of course I love cabbage but this is going to my Favorites Make Weekly List!
 
Smoky, dark and toasty are not words I normally associate with cabbage but I'm willing to give it a try.
 
i just read the cabbage recipe and just happen to have a head in the fridge..cut it up n now it's in the oven...hope i can stay up past 12 to take it out
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna