| Yield | |
|---|---|
| Source | Cuisine at Home, April 2012 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cuisine at Home, April 2012 |
| Prep time | 30 minutes |
| 1 | Cabbage | |
| 6 | Tablespoon | Olive Oil |
| 1 | Teaspoon | Mustard Seeds (crushed) |
| Dash | Salt | |
| Dash | Black Pepper | |
| Dash | Garlic Powder |
1.Preheat oven to 425 degrees. Line a baking sheet with foil.
2.Cut cabbage into 8 wedges, leaving the core intact. Transfer wedges to prepared baking sheet. Drizzle olive oil over each wedge, then sprinkle with mustard seeds; season with salt, pepper, and garlic powder.
3.Roast cabbage until edges begin to brown and it is fork-tender, about 25 minutes.