Garlic Roasted Cabbage Wedges
Thick cabbage wedges roast with garlic-infused olive oil and marjoram until tender, browned at the edges, and ready for lemon or bacon.
Prep 15 min · Cook 30 min · Total 45 min · Makes 6 servings
Ingredients
- 1 large head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
- 3 1/2 Tbsp olive oil
- 3 cloves garlic
- 1 tsp dried marjoram
- Salt and freshly ground black pepper
- Minced fresh parsley, for garnish, optional
- Fresh lemon wedges or crumbled bacon, for serving, optional
Directions
- Heat the oven to 425 degrees. Cover a baking sheet with parchment paper or foil. Add the olive oil to a small bowl, then crush the garlic into it with a garlic press, or mince it first. Stir to flavor the oil, then push the mixture through a fine mesh strainer into a second bowl so the garlic pieces stay behind. Mix the marjoram into the strained oil.
- Arrange the cabbage wedges on the prepared baking sheet. Brush the oil mixture over both sides, then season with salt and pepper. Roast for 15 minutes, turn the wedges over carefully, and return them to the oven for 15 minutes more.
- Sprinkle with parsley if you like. Serve warm, adding bacon crumbles or a squeeze from lemon wedges if desired.