Corned beef and cabbage is a classic Irish dinnerespecially around St. Patrick’s Day.
So I decided to try something new.
Instead of boiling this vegetable, I decided to roast it.
Kiersten Hickman/Eat This, Not That!
Especially when you have it with thatcorned beef.
Here is an easy step-by-step tutorial for you to follow!
Makes 16 servings
Ingredients
1 head of cabbage2 Tbsp.
Kiersten Hickman/Eat This, Not That!
Then chop each half in half again, flat side facing down.
Slice each quarter into wedges
Cut the cabbage into smaller wedges from the quarters.
Place the cabbage wedges on the pan.
Kiersten Hickman/Eat This, Not That!
Brush the wedges with olive oil
Brush the olive oil onto the cabbage wedges.
Don’t have a pastry brush?
The amount in the recipe is what you should usetotal, not for each wedge.
Kiersten Hickman/Eat This, Not That!
1 teaspoon of salt per wedge is way too much!
Roast for 25 minutes
Roast the cabbage for 25 minutes in an oven at 400 degrees.
Keep the cabbage in the oven for longer, until it is cooked to your liking.
Kiersten Hickman/Eat This, Not That!
Or switch the oven to broil for a few minutes.
Full Cabbage Recipe
Easy, healthy,350-calorie recipe ideasyou can make at home.
Kiersten Hickman/Eat This, Not That!
Kiersten Hickman/Eat This, Not That!
