Cabbage Wedges

Name: Cabbage Wedges
Cuisine: European
Ingredients: 1 head of green cabbage, like Savoy; 3 garlic cloves; 500ml veg or chicken stock; A good splash of olive oil or a little butter; Sea salt; Freshly ground pepper; A few sage or bay leaves (optional)

5 steps

This is one of our absolute favourite ways to cook up a cabbage. It’s so delicious. In fact, you may find yourself eating an entire cabbage on your own!

Updated at: Thu, 17 Aug 2023 04:45:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories96.7 kcal (5%)

Total Fat5 g (7%)

Carbs12.5 g (5%)

Sugars6.4 g (7%)

Protein2.8 g (6%)

Sodium562.7 mg (28%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headgreen cabbage

500mlveg stock

freshly ground pepper

3sage leaves

or bay, optional

Instructions

Step 1

Preheat the oven to 200°C/Gas 6.

Step 2

Cut your cabbage into quarters or about 6 chunky wedges. Slice through the knobbly stem and keep it in to ensure the wedges stay in tact. Crush the garlic cloves with the side of a knife. Remove the peel.

Step 3

Warm your stock in a saucepan.

Step 4

Sizzle the wedges in a large frying pan, with a little butter or oil, the garlic and a few sage or bay leaves, if you fancy. Season well. Once the cabbage wedges are lightly golden on each cut side, nestle them in a roasting tin, along with the garlic and herbs.

Step 5

Pour the stock over. Pop in the oven to roast until the cabbage is nicely tender right the way through, 20-25mins.

View on abelandcole.co.uk

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