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Is it true that you are searching for a simple vegetable side dish? Broiled cabbage wedges presented with lemon garlic spread is an astounding decision. Cabbage is a vegetable that we as a whole need to eat a greater amount of, however many individuals don't care for it bubbled.
At the point when cabbage is cooked, it gets 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 simmered 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 margarine until the two of them turn a brilliant darker. Next, include a sprinkle of lemon squeeze and brush on the garlic darker margarine.
- 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
- 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 20 minutes, then carefully turn with a flipper and roast for another 20 minutes or until slightly brown around the edges and fork tender. Use your own judgement for cooking time, as each cabbage is a different size, and ovens set at 400 F will cook at different temperatures unless it’s been calibrated.
- 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.
- Cut off the core that extends past the arch for a pretty presentation.
- Serve warm with a bowl of Dublin coddle and boxty bread.
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