Who knew cabbage, that perennial nose-wrinkler of Irish folklore, could be so divine? I could rhapsodize for an hour about the bright, lively taste of these roasted cabbage wedges. Keys: the lemon juice provides that brightness to the cabbage’s natural flavor, and the fact that they aren’t roasted until they’re limp and lifeless. They still have a great crunch and a leafy texture that marries beautifully with the purity and simplicity of the flavors of the salt, pepper, and lemon juice.
SOOO easy to make, too. I mean, one step in the directions? Yes, please. Thank you, Martha.
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 lemon (this is my addition)