It is safe to say that you are searching for a simple vegetable side dish? Broiled cabbage wedges presented with lemon garlic spread is a fantastic decision. Cabbage is a vegetable that we as a whole need to eat a greater amount of, yet many individuals don't care for it bubbled. What's the arrangement? Cooking it!
At the point when cabbage is simmered, it winds up better and takes on a somewhat nutty taste. Simply brush on some olive oil and sprinkle on a touch of salt and pepper, and let your stove take every necessary step.
You can eat broiled cabbage plain or with a sauce, dressing or seasoned margarine sprinkled on top. For this formula, mince up some garlic and let it cook in spread until the two of them turn a brilliant dark colored. Next, include a sprinkle of lemon squeeze and brush on the garlic darker spread. Presently the unassuming cabbage wedge has recently been raised to an exquisite side!
- For the Roasted Cabbage
- 1 medium green cabbage
- 2 tablespoons olive oil
- sprinkle of salt and pepper
- For the Lemon Garlic Butter
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon freshly squeezed lemon juice
- sprinkle of salt and pepper
INSTRUCTIONS
- Roasting the Cabbage
- Preheat the oven to 400 F. Line a large cookie sheet with foil.
- Take off the outer leaves from the green cabbage. Using a large knife, cut the cabbage in 8 pieces by cutting it in half, then in quarters, etc. Leave the stem and core on, as it helps the cabbage hold its shape.
- Place the cabbage on the foil-lined cookie sheet. Brush both sides with olive oil and sprinkle with salt and black pepper.
- Roast in the oven for 15 minutes, then carefully turn with a flipper and roast for another 15 minutes or until slightly brown around the edges.
- Making the Lemon Garlic Brown Butter
- While the cabbage is roasting, mince the four cloves of garlic.
- Melt 4 tablespoons of unsalted butter in a small saucepan over medium high heat.
- Add in the garlic. Constantly stir with a wooden spoon until the butter and garlic turns a golden brown.
- Remove from the heat and pour the browned butter and garlic into a small bowl.
- Stir in the freshly squeezed lemon juice and add a sprinkle of salt and pepper. Stir again and adjust seasonings to taste.
- When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each cabbage wedge.
- Serve warm with a bowl of Dublin coddle and boxty bread.
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