Remarkable Roasted Green Cabbage Wedges with Lemon ~ Simple and Superb!

The first time I prepared these surprisingly delectable cabbage wedges, one diner raved that she loved, loved, loved them and requested the recipe!

A well-known side to corned beef, these incredibly delicious cabbage wedges are an ideal accompaniment to many meat dishes.  I marvel each time I make them how easy, inexpensive and fantastic they are!

                           I Never Knew I Could Love Cabbage So Much...   

                                    Until I Savored These Tangy Babies!

As adapted from Kalyn's Kitchen's recipe for Low-Carb Roasted Cabbage with Lemon
via Good Life Eats

Serves approx. 4-5

Ingredients

• Canola or olive oil non-stick cooking spray for the pan
• l head of green cabbage (I used a small head), rinsed w/cool water, dried with paper towels and bad outer leaves removed
• 2 TB extra virgin olive oil
• 3 TB fresh lemon juice (from about one medium-large cleaned lemon)
• Sea salt and freshly ground black pepper to taste
• About 2 lemons, cleaned and sliced into quarters, for squeezing on cabbage when served

Directions

1. Preheat the oven to 450º.
2. Line a baking sheet or pan with sides with heavy duty foil and spray with the non-stick cooking spray.  Set aside.
3. Cut the cabbage into 4 or 8 equal wedges, cutting through the core and stem end.  (I found that 4 wedges from a small head of cabbage are easier to maintain their shape; however, you will acquire more roasted flavor if you can cut into 8 wedges.)  Place each slice with one cut side down in a single layer on your baking pan.
4. Whisk the olive oil and lemon juice well and apply with a pastry brush to side facing up of each cabbage wedge.  Sprinkle each slice to taste with the salt and pepper.  (Kalyn recommended seasoning generously).
5. Turn each cabbage wedge carefully to the other side and repeat application of the dressing and seasoning.
6. Roast the slices for about 15 minutes, or until the undersides are browned.
7. Remove the pan from the oven and carefully turn the wedges over.  Return the pan to the oven and roast 10-15 more minutes, until the slices are browned and cooked through with a little bite to them (not too soft).
8. Serve hot with lemon slices on the side for squeezing on extra juice.

Enjoy the raves you'll receive when you serve these remarkable roasted green cabbage wedges with lemon the next time you want a satisfying, easy and delicious side to your meat dish!