Easy Roasted Cabbage Wedges

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Are you getting your menu together for St. Patrick’s Day? Corned beef and cabbage, right?

Did you know you can make your corned beef in the Crock-Pot? Yep, set it before you go to work and come home to dinner. I wrote about it in this post, and I plan to do mine in the Crock-Pot again this year.

If you are looking for a new way to eat the cabbage that is such a great price this time of year, try roasting it.

Preheat the oven to 425 degrees.

Peel off the outer leaves of your cabbage, and give it a good rinse.

Cut it into wedges.

Lay the wedges on a cookie sheet that has been coated with olive oil

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Generously salt and pepper, and drizzle with more olive oil.

Roast for 10 minutes, then carefully turn them over, using a spatula.

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Roast for about 7 more minutes, or until the centers are soft and the edges are crispy.

This will help you see the humble cabbage in a new way.

Cabbage: good for more than just sauerkraut.

Don’t forget the corned beef!

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