This is another cabbage recipe you must try! Any roasted vegetable is delicious, but with this infused garlic-lemon oil, it takes roasting to another level of flavor.

Many people tell me that some of the recipes on my blog are not “easy.” I think it depends on the recipe and I try to give you a heads up if  it may not be so simple. This recipe has to be number one in the uncomplicated department. Read it through. It just does not get any easier than this! `

This cabbage recipe demands virtually no effort, yet is bursting with flavor. I infused the olive oil with garlic to ensure that the garlic would not burn when I roasted it. You really don’t have to. I have made plenty of roasted vegetables with chopped garlic and I never had any problem with it burning. I just wanted to see if the garlic-infused olive oil packed the same punch. I was not disappointed. This is a wonderful, pleasant way of making cabbage.

There is just no reason not to make this recipe. You will get about 3-4 servings, and even if you don’t like cabbage, this one may just make a cabbage-lover out of you! 

Ingredients for Roasted Cabbage Wedges

1 large head of green cabbage, sliced vertically, from top to bottom
3 tbsp. olive oil
2 tbsp. fresh oregano, chopped (or any herb you would prefer)
3 cloves garlic, chopped
1/2 lemon, zested
Juice of 1/2 lemon
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat oven to 450.

Line a large baking sheet with parchment paper.

Pour oil into a small bowl. 

Place garlic and lemon zest in the bowl with the oil. Mix well and set aside.

Starting at the top of the cabbage, cut it from top to bottom into 1 inch wedges.

 

Place cab` bage on the baking sheet.

Strain the oil-garlic mixture through a strainer into another bowl. 

Add the lemon juice and mix.

Pour the mixture evenly over the cabbage wedges.

Sprinkle with the oregano, salt and pepper.

Place in oven for 20-25 minutes, until you see the edges of the cabbage turning brown.

Serve warm.

It’s that simple!