Roasted Cabbage & Onions

Prep Time: 10 minutes

Cook Time: 35–45 minutes

Total Time: 45–55 minutes

Servings: 4–6

Ingredients

• 1 large head green cabbage
• 1 large yellow onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder 
• 1 tablespoon fresh lemon juice
• Fresh parsley or thyme, for garnish, optional

Instructions

1. Heat oven to 425°F.
2. Remove any tough outer leaves from the cabbage. Cut the cabbage into 1-inch wedges or thick slices, keeping a little of the core intact so the pieces hold together.
3. Peel the onion and cut it into thick wedges.
4. Arrange the cabbage and onions on a large rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Toss gently to coat.
5. Continue roasting for another 15–25 minutes, until the edges are deeply browned and caramelized and the cabbage is tender.
6. Remove from the oven and finish with fresh lemon juice. Serve warm with the fresh ginger and olive oil sauce spooned over the top.
7. Roast for 20 minutes, then carefully turn the cabbage and onions.

Garden Party Note: Don’t be afraid of getting the cabbage good and brown. Those crispy, almost charred edges are where all the magic happens.

Recipe by Trace Barnett, Garden Party (Alabama Public Televison)