Roasted Green Cabbage Wedges with Olive Oil and Lemon
- 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
- 1/2 teaspoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 lemon, cut into wedges
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 small head green cabbage (2 1/2 pounds)
- Lemon, wedges (1)
- Cooking & Baking
- Olive oil, extra-virgin (1/2 teaspoon)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published July 25, 2011 (1 year ago).
7 people saved this recipe.
