Roasted Cabbage Wedges

When I made this for lunch this wasn’t the first thing that came to mind. In fact I had set my sights on bigger conquests for lunch, that day. But not everything is meant to be and so Roasted Cabbage Wedges with a Tahini Dressing and Fresh Salsa became lunch. And oh so delicious.

I had cabbage to be used up and the biggest decision of the hour was do I cut the cabbage into wedges or thick planks for roasting. Since the leftover cabbage was on the smaller side, I opted to cut it into wedges. Plus it was easier to roll in the olive oil and lemon juice. Tee hee.

I’ve been all about the fresh salsas lately and so I opted to make one to serve along side, or on top of the cabbage. And I’ve been craving the Tahini Dressing I made back in January so I knew it would be a good companion to the cabbage and salsa.

It was a lovely lunch. Almost too much for one but I managed to get through it all.

Roasted Cabbage Wedges

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Course: lunch, side, Snack

Servings: 1

Author: Wanda Baker

Ingredients

• 1 small cabbage
• olive oil
• 1/2 lemon juice
• salt and pepper
• Parmesan cheese

Instructions

• Preheat oven to 425F. Cut cabbage into 6 equal wedges.
• Mix together 2 tbsp each of lemon juice and olive oil. Brush on to both sides of cabbage wedges. Season with salt and pepper.
• Place on parchment paper lined baking sheet and roast for approximately 20-35 minutes, flipping once, until golden on both sides.
• Serve on a bed of fresh hummus or whipped feta/ricotta and top with grated Parmesan cheese.

Notes

To make fresh salsa combine 1/4 cup each of the following: diced avocado, diced red onion, diced cucumber and tomato, 1 tbsp chopped cilantro, 1 tbsp diced and seeded jalapeno, 1 tbsp olive oil, 1 tsp lemon juice and good pinch of salt.