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[quote=Anonymous]Not OP, but I saw this thread just as I was about to cook dinner and I decided to make roasted cabbage wedges. They were a hit. Sliced half a cabbage, poured some olive oil on both sides to coat, sprinkled with a bit of garlic powder and salt, rubbed it in a bit and then roasted at 425 clConvextion Roasetting. 10 minutes on each side and they came out good. I’d probably do 12-13 min on each side next time but I was in a hurry and wanted to eat. They had enough texture and weren’t mushy at all. [/quote]
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