Caesar Roasted Cabbage

In my house we don’t eat much cabbage, but when it was on super sale around St. Patricks day I decided to try a few different recipes.  One I found that I really liked was a homemade baked egg roll recipe.  It was really tasty, easy, and the cabbage tasted delicious.  With the left over cabbage I made some stir fried cabbage with various veggies and soy sauce, which was also yum.  Anyway, when I saw this Caesar Roasted Cabbage recipe on one of my favorite food blogs, Budget Bytes, I decided to give it a go.  It was pretty easy to make, and the only trouble I ran into was keeping the cabbage together, and it ruining my nonstick pan.  I don’t know why, but I have been having a lot of trouble with sticking lately.  I use foil/spray/whatever, and it still sticks.  Anyway, I ended up having to throw away my baking sheet which sucked, but I guess I need to be more careful with my cooking precautions.  The cabbage turned out delicious and would make a great side to any meat or burger.  It can probably be paired with anything actually.  My husband even went as far as to say it, ‘is the best cabbage’ he has ever had!  Woo!

This recipe is also SUPER cheap…like under $5 for sure.  All you need is the dressing (which you might already have), and the cabbage.  I have seen cabbage as low as 15 cents per lb, so be on the lookout for a good sale price and this recipe would be super cheap.

Ingredients

Cabbage

Baking

Caesar Roasted Cabbage

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Caesar Roasted Cabbage

Ingredients

• 1 head of Cabbage
• 8 oz. caesar dressing not creamy

Instructions

1. 1. Preheat the oven to 425 degrees. Remove any wilted leaves from the outside of the cabbage. Rinse under cool water and shake as much excess water from the cabbage as possible.
2. 2. Cut the cabbage into wedges, leaving the stem/core intact (this will hold the wedges together during roasting). Place the wedges on a baking sheet sprayed with non-stick spray. Brush the dressing onto all sides of the cabbage wedges, even the bottom.
3. 3. Let the cabbage roast in the oven for 30-40 minutes depending on the size of the wedges and your desired doneness. About half way through (15-20 minutes in), remove the cabbage and carefully turn wedges over to allow them to roast on the other side (tongs work best). The cabbage should be tender and brown and crispy on the outer edges.

Recipe Notes

Prep time: 10 min. Cook time: 35 min. Total time: 45 min.