Easy Roasted Cabbage Wedges


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


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

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


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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