Roast Cabbage Wedges


Autumn is upon us, with mellow fruits and mistfulness.  An Anxious’s thoughts begin to turn to root vegetables and cabbages, those staple winter stocks and enablers of  Tasty Casserole.  Tonight however the weather was still humid and warm enough to suit something less rib-sticking; simple grilled vegetarian sausages, some left-over French bread, and chunks of savoy cabbage, drizzled with olive oil and mustard and roasted in the oven…..

Original here:



Roast Cabbage Wedges

  • One savoy cabbage, tough white core cut out, the rest sliced into large wedges (around eight)
  • Several tablespoons olive oil
  • Teaspoon full mustard powder
  • 1 clove garlic, minced
  • Salt and black pepper

Heat oven to 200 degrees.

Mix the oil, mustard, salt, pepper and garlic into a thin marinade.  Arrange the wedges in an oven dish and drizzle the mixture over.

Cover (with a lid or foil) and roast in the oven for 45 minutes.  Remove the cover and bake for another 15  minutes until golden.

Serve hot.


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