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Baked Cabbage Wedges

Confession: I freaking love cabbage. All kinds: savoy, spring greens, white, and my personal favorite, red.  I even love sauerkraut.

It makes me happy to know that I fall in love with veggies that are super good for me and taste delicious. Cabbage is filled with fiber, and like most cruciferous vegetables, it has been shown to reduce the risk of some cancers, especially those in the colorectal group. I'll take any, and all, opportunities to keep my colon and bowels safe.

But guess what? I have been reading that boiling your veggies diminishes their nutrients. This is great news for me because I think boiled food is yucky-yuckeroo. So get in on this baked cabbage and when it's time to pull the grill out, throw these guys right on there.

1 cabbage, quartered
2 tbsp olive oil
2 tbsp white balsamic vinegar
Juice of 1/2 lemon
3 cloves garlic, minced
1 tbsp minced basil
1/2 tsp ground fennel seed
1/4 tsp ground thyme
Salt + Pepper, to taste

  1. Preheat your oven to 425.
  2. Combine all ingredients, except the cabbage wedges, to make a marinade. 
  3. Wrap the cabbage up in some tin foil individually.
  4. Drizzle the marinade equally over the wedges (about 2-3 tbsp of marinade each), and wrap them up tightly in the foil until they are snug as a bug in a rug. 
  5. Cook them for about 40 minutes and eat it. Eat it really good. 


  1. sharon14:01

    Sounds so good! Lazy me always just roasts my cabbage with a slather of coconut oil, salt and pepper. Your recipes are always so innovative.

    1. Ahhhh! Thank you so much. You made my day.


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