Roasted Cabbage Wedges with Parmesan

FYI: the outer leaves will crisp up but the centre stays soft

The season of big dinners is upon us and I don’t know about you but I’m always chasing new, interesting side dishes.

Ma-in-law would be perfectly happy with boiled carrots alongside her meat (the woman’s Irish. She gets it) but I’m just not that sort of hostess.

careful not to slice off a finger. No-one needs that three weeks before Christmas

I’m the sort who plans the menu a week in advance, throws a shrieking fit when her local store runs out of the necessary ingredients, re-plans the menu, yells at her husband for assuming we were still on the old menu, finishes the wine she bought for the guests, re-buys wine, yells at husband for asking “Where’d the wine go?”

You can see why we don’t do much entertaining….

Roasted Cabbage Wedges with Parmesan (serves 4)

• 1 large green cabbage
• 3 tbsps melted butter or ghee
• sea salt and black pepper
• 3/4 cup grated parmesan

1. Remove the outer leaves of the cabbage and trim the stem. Cut the cabbage in half, then into quarters and then half again so you’re left with eight wedges of roughly equal size.
2. Brush the wedges with butter and season generously with salt and pepper.
3. Place in a casserole dish or on a baking tray and roast at 420 for 25-30 minutes until slightly browned.
4. Remove from oven and liberally sprinkle each wedge with parmesan. Serve immediately.

Like this? You might also like:

• Kale & Cabbage Bake
• Brussels Sprout Hash
• Parmesan & Bacon Sweet Potato Mash

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