Cabbage - Roasted Garlic-y Wedges

Recipe Inspiration Source:  Savor the Flavor

This is called "Roasted Cabbage Wedges with Lemon Garlic Butter" on her site.  First, let me say, her photographs are gorgeous!  She could probably make dog food look gourmet.  I had to modify this recipe to be vegan and suit my wish for less fat.  Since I was skipping the butter, I also skipped the sautéing step, which made the recipe even easier.  I feel sure the recipe as is would be amazing.  For those who have no issue with dairy, you should no doubt click the link and see the original version. My version is still tasty and pretty.  Plus, it's a tad easier and healthier.  

This beautiful photo is from the recipe source, Savor the Flavor.

• 1 medium green cabbage - I used half a cabbage since I was cooking for two.  I am trying to be less wasteful
• tiny bit of olive oil - I plan to experiment with replacing the oil in the future
• sprinkle of salt and pepper
• garlic bits
• 1 tablespoon freshly squeezed lemon juice - I skipped this since I wasn't making the butter sauce, but may experiment with it in the future

1. Preheat the oven to 400 F.  Line a large cookie sheet with parchment.
   
2. Take off the outer leaves from the green cabbage.  Using a large knife, cut the cabbage in 8 pieces by cutting it in half, then in quarters, etc.  Leave the stem and core on, as it helps the cabbage hold its shape.
   
3. Place the cabbage on the foil-lined cookie sheet.  Brush both sides with olive oil and sprinkle with salt and black pepper.  Rub garlic bits on both sides.
   
4. Roast in the oven for 15 minutes, then carefully turn with a flipper and roast for another 15 minutes or until slightly brown around the edges.
   
5. When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each cabbage wedge.  So... since I didn't do the garlic butter, I had nothing to brush on at the end.  I added the garlic before cooking.  If I do come up with a tasty oil and dairy-free sauce, I could experiment brushing it on at the end.  

Cabbage - Braised

Inspiration Source:  Kitchn

Original recipe called for bacon.
I'm not gonna lie - it was good, but  that was from another life.

This healthier version was yummy and very easy!!  

• 5 cloves garlic, finely chopped
• 1 medium green cabbage, cut into 1/4-inch-thick wedges
• 1 cup broth
• 1 bay leaf
• 1-1/2 teaspoons kosher salt
• 1-1/2 tablespoons apple cider vinegar
• Kosher salt
• Freshly ground black pepper

1. Heat a 5-quart or larger Dutch oven on medium-high heat. Add a little broth.
2. Add garlic and stir. 
3. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.
4. Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.
5. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Serve immediately.