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.
Recipe - Maplewood West Wine & Spirits
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
- In medium bowl, mix sour cream, vinegar, herbs, sugar and pepper. Cover and refrigerate until ready to use.
- 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.
- Roast 35 to 40 minutes, until red cabbage wedges are tender. If desired, carefully transfer to large serving platter using large flat spatula.
- 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
Directions
- In medium bowl, mix sour cream, vinegar, herbs, sugar and pepper. Cover and refrigerate until ready to use.
- 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.
- Roast 35 to 40 minutes, until red cabbage wedges are tender. If desired, carefully transfer to large serving platter using large flat spatula.
- 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.