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Roasted Cabbage Wedges

by Meghann on April 3, 2012

Pinterest dinner success!


I recently came across a recipe for Roasted Cabbage Wedges on Pinterest that immediately caught my attention because a) I love cabbage and b) it looked too easy and delicious to pass up.

The recipe (originally Martha Stewart) was pretty basic, but I bet it would be fun to dress the roasted cabbage up in the future with different spices or sauces. For my first go around, though, I kept it easy. I sliced the cabbage in 1 inch rounds, drizzled with olive oil, seasoned with salt, pepper & fennel seeds, and roasted at 400 for 40 minutes.   



The final product reminded my of roasted brussels sprouts, which I was a fan of. ;)


The roasted cabbage wedges would make an excellent salad dish on their own with some blue cheese dressing (like a traditional wedge salad), but i decided to top them with a random chick and tomato dish that I concocted while the cabbage wedges were roasting.


Random Chicken & Tomato Dish

  • 1 lb chicken breast tenders
  • 1 cup pasta sauce
  • 1 can stewed tomatoes
  • 1 cup artichoke hearts
  • 1/4 cup green olive slices
  • 1/2 cup cornmeal
  • s & p
  • oregano

Start by browning the chicken in a hot skillet. Once the chicken is brown and cooked, add in the pasta sauce, can of tomatoes artichoke hearts, olives, and spices. Bring to a boil for a few minutes, then down to a simmer. Mix in cornmeal and let simmer for 10 minutes to thicken.


The random chicken and tomato mix was great. It was the perfect complement to the roasted cabbage. Both Derek and I happily cleaned our plates. :)


Pinterest win! :)

Earlier in the afternoon I had a bowl of ricotta with strawberry jam, strawberries, and Kashi Go Lean Crisp for a snack.


And a pice of dark chocolate pistachio toffee with strawberries for dessert.



A few things:

That’s all for now. :)

Good Night!

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