Saw a recipe for roasted cabbage on Pinterest. Well you know me, I had to make a few adaptions, but it was worth it. Serving cabbage this way was a delight.
- 1 head of cabbage, cleaned, trimmed and cut into wedges
- 1/4 cup Olive Oil
- 2 cloves garlic, minced
- juice of 1 lemon
- 1 tsp of dry Hidden Valley Ranch dip mix
- Parmesan cheese, shredded
In a gallon size zip lock baggy combine the Olive Oil, garlic, lemon juice and Hidden Valley Ranch dip mix. Toss in the cabbage wedges and mix around until all are coated well. Allow to marinate at room temperature for about 30 minutes.
Preheat your oven to 425, spray a glass baking dish with pan spray.
Place your cabbage cut side down in the baking dish and bake for 20 minutes, turn the wedges over on the other cut side and bake for an additional 20 minutes. Rotate the wedges so that they sit curved side down and sprinkle with the Parmesan cheese and bake for 5 minutes until the cheese starts to melt. Serve hot or warm.