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Baked Cabbage Wedges | ![]() |
Real Food, Fresh & Seasonal. Budget Friendly. Great for Meal Prep. Low Fat. Weight Watchers Friendly. Vegetarian. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.
COMPLIMENTS!
- "Soooo good. ... If this gets any better the second day - hold me down!" ~ yarby50
Life's Reality: Garbage
My parents "recycled" garbage before it was the cool environmental 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 then break into another 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 just a short drive away. It added up.
So now, the garage feels positively roomy ever since much of 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.”
Cabbage Turned Dark & Toasty, Sweet & Smoky
So there's roasted cabbage and then there's slow-roasted cabbage.
This, people, is slow-roasted cabbage, where 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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How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this cabbage hits the mark, go ahead, save and share! I'd be honored ...BAKED CABBAGE WEDGES
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)
Heat the oven to 325F/160C. Place the cabbage wedges cut-side down in an oven-safe baking dish in a single layer. Add the carrots and onion. Drizzle with olive oil or dot with bacon grease. Season with salt, pepper and cayenne. Add the broth and cover the baking dish 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/200C and let the cabbage finish cooking for about 15 minutes until the cabbage begins to darken.
Remove from the oven and if desired, serve immediately.
BEST MADE AHEAD However, to eat another day, let cool, cover and refrigerate until ready to serve. To rewarm, set oven to 350F/175C and heat through, about 20 minutes.
















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My Chicken Noodle Soup
- THE RECIPE Cabbage Noodles Ribbons of soft, silky cabbage, almost like pasta.
- ANOTHER TAKE Baked Cabbage Wedges Healthy cabbage slow-roasted with carrots and onion.
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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.
ReplyDeleteTeresa, 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.
ReplyDeleteThanks 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.
ReplyDeleteTeresa, 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.
ReplyDeleteSoooo 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!
ReplyDeleteSmoky, dark and toasty are not words I normally associate with cabbage but I'm willing to give it a try.
ReplyDeletei 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
ReplyDeleteYummy! We love cabbage so this was a good one for us. I used some Penzey Arizona Dreaming instead of cayenne for seasoning. I made enough for planned overs.
ReplyDelete