“Traditionally” Irish-Americans eat corned beef and cabbage today – but I am not a fan of the traditional Irish method of cooking said cabbage, which is to boil the life out of it. It’s smelly, slimy, and generally not my favorite. However, I *do* like cabbage – and this is the way that I usually choose to make it.
- One head of cabbage (serves 4-6)
- Olive oil or melted butter
- Mustard (Spicy Brown/Grainy plz!)
- Yoghurt or sour cream
Preheat your oven to 400F. Line a cookie sheet with foil, and smear a little oil (or spray it with cooking spray) to keep the cabbage from sticking. Slice the cabbage into wedges – leaving the core intact, so the wedges don’t fall apart. I usually shoot for 8 wedges – if the wedges are thicker they’ll take longer to cook, thinner and they’ll get more brown/crispy. Sprinkle each wedge with salt and pepper, and brush the cut edges with a little olive oil or melted butter.
Bake for 10-15 minutes, watching carefully, until the cabbage gets brown and crispy on the edges and is softened slightly.
Mix equal parts mustard and yoghurt or sour cream, and drizzle it over the cabbage wedges.
You can also successfully grill the cabbage instead of baking it.