Roasted Cabbage Wedges with Spicy Lime Sauce

Roasted cabbage: Don’t knock it til you try it, people!

I must say, I am not a huge fan of cabbage. I don’t like it in coleslaw or salad and the thought of boiling it just makes me think of that shit people make on St. Patty’s Day (boiled cabbage and crap meat or whatever). Jim’s cabbage and white bean dish has actually been the ONLY time I willingly ate cabbage.

Until now.

I kept seeing summer recipes for grilled lettuce and cabbage and it sounds yummy, and looked pretty (pretty things will always keep my attention). Lacking in the grill department, I decided to try and roast it.

And it was incredible!

Hardly took any work (slicing the same cabbage is the hardest part), and it was actually a quite filling meal. There’s still plenty of summer left (no matter what people are already saying about back-to-school) and you should really try this, grilled or roasted. The dressing is also superb which I snagged from The Kitchn’s non-vegan version of this recipe.

NOTE: These do NOT reheat well do do not plan on leftovers!

1 head green lettuce, sliced into 1/2 inch thick rounds

Juice of 3 limes

1/2 cup fresh cilantro, chopped

1/4 cup olive oil, plus more for brushing

3 cloves garlic, minced

1/4 tsp chipotle powder

1/2 tsp organic sugar

Salt and pepper to taste

• Preheat oven to 425 degrees
• Cover a baking sheet with foil and lay cabbage wedges ontop (you will need two sheets unless you have a tiny cabbage)
• Brush olive oil on both sides and sprinkle chipotle powder, salt and pepper over the top of the face up side
• Roast at 425 degrees for 35-40 minutes
• Meanwhile, mix together lime juice, 1/4 cup oil, cilantro, garlic, sugar, salt and pepper
• Drizzle dressing over wedges when done and serve immediately