Charred Cabbage Wedges with Herbed Sour CreamCharred Cabbage Wedges with Herbed Sour Cream
Charred Cabbage Wedges with Herbed Sour Cream
Charred Cabbage Wedges with Herbed Sour Cream
Why boil your cabbage when it’s so easy to coax out rich, bittersweet flavors just by roasting on a sheet pan? A hot oven is the key to getting the cabbage beautifully browned on the edges. Then finish with a yummy herbed sour cream and toasted walnuts.
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Recipe - Roseville Liquor
Charred Cabbage Wedges with Herbed Sour Cream recipe
Charred Cabbage Wedges with Herbed Sour Cream
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1/2 cup sour cream
1 tablespoon cider vinegar
3 tablespoons chopped fresh herbs, such as flat-leaf parsley, dill or thyme leaves
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 head medium green cabbage (about 1 1/4 lb), trimmed, cut in 6 wedges
1/2 head medium red cabbage (about 1 1/4 lb), trimmed, cut in 6 wedges
1/2 medium yellow onion, cut into six wedges
4 tablespoons butter, melted
1/4 teaspoon salt
1/4 cup chopped, toasted walnuts
Directions
  1. In medium bowl, mix sour cream, vinegar, herbs, sugar and pepper. Cover and refrigerate until ready to use.
  2. Heat oven to 450°F. Spray large rimmed sheet pan with cooking spray. Place cabbage and onion wedges on pan; brush with butter and sprinkle with salt.
  3. Roast 35 to 40 minutes, until red cabbage wedges are tender. If desired, carefully transfer to large serving platter using large flat spatula.
  4. Drizzle with sour cream mixture and sprinkle with walnuts. Serve with additional herbs if desired. 

TIPS:

  • There’s no need to turn cabbage. Handling the wedges too much can cause them to fall apart. Keeping just a bit of the core attached to each wedge helps hold them together.
  • Sherry vinegar or lemon juice make excellent substitutes for the cider vinegar.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1/2 cup sour cream
1 tablespoon cider vinegar
3 tablespoons chopped fresh herbs, such as flat-leaf parsley, dill or thyme leaves
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 head medium green cabbage (about 1 1/4 lb), trimmed, cut in 6 wedges
1/2 head medium red cabbage (about 1 1/4 lb), trimmed, cut in 6 wedges
1/2 medium yellow onion, cut into six wedges
4 tablespoons butter, melted
1/4 teaspoon salt
1/4 cup chopped, toasted walnuts

Directions

  1. In medium bowl, mix sour cream, vinegar, herbs, sugar and pepper. Cover and refrigerate until ready to use.
  2. Heat oven to 450°F. Spray large rimmed sheet pan with cooking spray. Place cabbage and onion wedges on pan; brush with butter and sprinkle with salt.
  3. Roast 35 to 40 minutes, until red cabbage wedges are tender. If desired, carefully transfer to large serving platter using large flat spatula.
  4. Drizzle with sour cream mixture and sprinkle with walnuts. Serve with additional herbs if desired. 

TIPS:

  • There’s no need to turn cabbage. Handling the wedges too much can cause them to fall apart. Keeping just a bit of the core attached to each wedge helps hold them together.
  • Sherry vinegar or lemon juice make excellent substitutes for the cider vinegar.