Seared Cabbage Wedges

Deeply caramelized cabbage wedges

Cabbage has so many different flavors‒ it’s peppery when raw, sweet when sauteed, and has a deep umami flavor when charred. This recipe combines the sweet and umami flavors and is a quick way to turn cabbage into a stunning dish.

1 cabbage head
2 t. grapeseed oil
1 t. olive oil
½ t. salt

Preheat the oven to 400°. Trim off calloused end of the core. Cut cabbage in half, place cut side down and cut into 3 wedges, keeping the core intact. Repeat with the other half.

Place on a greased baking sheet. Lay cut side down, all facing the same direction. Drizzle or spray with oil and place in oven with cut sides facing the back. Roast 15-20 minutes. Use a spatula or tongs to flip the wedges over onto the other cut side. Return to oven with cut sides facing the back. Cook another 15-20 minutes. When edges are deeply browned and the center of the wedge is easily pierced with a fork or paring knife, remove from oven. Drizzle with olive oil and sprinkle with salt.

Allow to cool slightly, grasp wedge with tongs and slice off core‒ or just do it at the table.

Serve as a side, or spoon meat sauce or curry over wedges as a main dish. Or use the layers to eat shredded meat taco-style. For a variation try roasting wedges in a casserole dish with bone-in chicken. For Napa cabbage, try slicing the head into 1 ½ inch thick rounds instead of wedges.

Roasted cabbage wedges with curry vegetables

Curried carrots, peas and onions over seared cabbage wedges