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Martha Stewart's Roasted Cabbage Wedges

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Serves 6 | Prep Time 5 | Cook Time 30-40

Why I Love This Recipe

Cabbage wasn't my favorite vegetable to eat growing up but now I've discovered a great way to bring out it's deliciousness with a little ‪#‎carmelizationaction‬. It brings out the sweetness and adds a crispy texture. ‪#‎yum‬

Have you ever tried cabbage this way? It's really hard to stop eating it!!!

Ingredients You'll Need

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds


Preheat oven to 400 degrees.

Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil.

Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds.

Roast until cabbage is tender and edges are golden, 30 to 40 minutes. (when outsides turn brown)

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