Roasted Mixed Cabbages

From Martha Stewart

Yield: 6 servings
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  • 3 1/4 pound(s) Red Cabbage (about 2 heads) cored and cut into 3/4 inch thick wedges
  • 2 pound(s) Green cabbage cored and cut into 3/4 inch thick wedges
  • 6 Thyme Sprigs
  • 2 tablespoon(s) Extra Virgin Olive Oil
  • 1 1/2 teaspoon(s) Extra Virgin Olive Oi
  • coarse salt and pepper to taste


  1. 1. Preheat oven to 425. Toss cabbages with thyme and oil. Season with Salt and Pepper.
  2. 2. Roast cabbages on 2 rimmed baking sheets, tossing every 15 minutes until tender and slightly charred, about 1 hour 15 minutes.
November 2011

This recipe is a personal recipe added by jreinke and has not been tested or endorsed by MyRecipes.

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