This is cheating. I’m not even going to try to deny it. It’s lazy blogging and even lazier cooking.

It’s not even a recipe. It’s a technique, I suppose, but only if that technique is roasting. Have you heard of it? Roasting? Did you know people do it with vegetables sometimes?

So yes, okay, there is nothing original about this. Except that I’ve had two heads of green cabbage sitting in my fridge for longer than I care to admit, and when I saw that I could prepare them this way it blew my mind. Maybe that’s just me, but on the off-chance that it isn’t, I thought I would share.

Previously, I thought of green cabbage in three forms: coleslaw, cabbage salad, and that mushy, limp stuff I sometimes see paired with pork. The first two aren’t bad, but not exactly original. The latter I won’t touch.

But this roasted cabbage, it’s something else. Somehow cooking the wedges in a 450 degree oven transforms the normally tough core to butter. It’s mild, slightly sweet and actually creamy. I don’t know how this happens, but I’m not going to question it. Meanwhile, the edges char just enough to add a crispy bite and smokey contrast. A squirt of lemon juice makes it sing.

We ate this with salmon and loved every bite. I think it would go equally well with, well anything. And I know we’re three months out, but I love the idea of serving this in lieu of a salad for Thanksgiving. It takes no work, costs next to nothing, can be roasted while the turkey rests, and I think it would be a welcome change from the afterthought that is often the Thanksgiving side salad.

Roasted Green Cabbage Wedges
Introduced to me by, who else, Martha Stewart
Like I said previously, this is not a recipe as much as it is a technique or an idea. So I’m writing it as such.

Cut a small head of green cabbage into about six wedges. It helps if they are about the same size so they will cook at the same rate. Most importantly keep the core intact. Don’t go getting all confident wielding that kitchen knife and slice it off before reading through the directions. It keeps the wedge together and you don’t want to miss out on that buttery magic.

Spread out wedges on a baking sheet. Be careful not to crowd them or they will steam rather than roast.

Drizzle wedges with olive oil and sprinkle with salt and pepper.

Bake in a 450 degree oven for 20-25 minutes, flipping halfway through.

Squirt with fresh lemon juice before serving.