Difference between revisions of "Roasted Cabbage"
m |
|||
| Line 4: | Line 4: | ||
3 celery stalks, chopped <br> | 3 celery stalks, chopped <br> | ||
1 large carrot, chopped<br> | 1 large carrot, chopped<br> | ||
| − | 1 | + | 1 yellow onion, chopped<br> |
2 Tbsp, 1 Tbsp olive oil divided<br> | 2 Tbsp, 1 Tbsp olive oil divided<br> | ||
salt & pepper <br> | salt & pepper <br> | ||
Revision as of 19:00, 11 March 2023
← vegetable dishes
From the kitchen of: Alicia Wingren
Ingredients
3 celery stalks, chopped
1 large carrot, chopped
1 yellow onion, chopped
2 Tbsp, 1 Tbsp olive oil divided
salt & pepper
1/2 head green cabbage, sliced thin
Directions
1)
Preheat oven to 425F. Line a baking sheet with parchment paper.
2) Place the carrot, celery, and onion on the baking sheet and drizzle with 2 Tbsp of olive oil. Season veggies with salt and pepper (about 1/2 tsp of each).
3)
Place the baking sheet in the oven and roast for 15 minutes.
4)
While the veggies are roasting, cut the half head of cabbage into thin slices, then cut again crosswise to make them shorter. Rinse and dry the cabbage. Place in large mixing bowl. Pour 1 Tbsp of olive oil over the cabbage and toss to coat. Set aside.
5)
Remove the veggies from the oven and stir in with the cabbage. Increase the oven temp to 450F and return the pan to the oven. Roast 7-10 minutes or until the cabbage pieces have browed edges.
6) Serve hot. Goes great with a pork loin roast, or pork loin chops.
