Roasted Cabbage Wedges with Olive Oil & Garlic

You no longer need to steam or fry off cabbage. This recipe is so quick, and a whole new delicious way of eating winter cabbages. It works with most varieties - we recommend a Tundra!

Ingredients:

1 Cabbage
Olive Oil
Garlic powder (and any extra spices you fancy!)
Salt & pepper
Fresh herbs such as parsley, coriander (optional)

Method:

1. Preheat the oven to 180 degrees celcius.
2. Chop the cabbage into 8 wedges, lengthways (top to bottom). Keep the core!
3. Place the wedges on a baking sheet lined with tin foil
4. Evenly drizzle, or brush on olive oil until coated. I like to rub it betweem some of the leaves, too.
5. Sprinkle on garlic powder, salt & pepper and extra spices if you choose. Ensure an even coating.
6. Roast until tender and browned, around 30 minutes. If they start to look too brown and crispy, take them out early. You can always put them back in on a lower heat if not quite tender enough.
7. Serve with a sprinkle of herbs if you fancy, and treat as a small dish with dip (I love it with sriracha!) or as a side.