Roasted Parmesan Cabbage Wedges
Ingredients:
- 1 head green cabbage
- 4-6 Tbsp. butter
- 1/3 cup onion, chopped
- 1 Tbsp. cornstarch
- 4 cloves garlic, minced
- 1/2 tsp. each paprika, onion powder, chili pepper flakes
- to taste salt
- 1/4 cup dry white wine
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
Directions:
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Remove stem and slice cabbage head in half. Slice those halves in half and then again one more time until there are eight equal-size wedges.
- In a medium skillet over medium heat, melt butter and onion. Add cabbage wedges and brown both sides. Remove wedges and place in a 9-by-13-inch pan that has been sprayed with nonstick cooking spray.
- To skillet with remaining onion and butter, whisk in cornstarch and after incorporated, add garlic, wine, cream, seasonings and grated Parmesan. Cook in skillet for 3 to 5 minutes over low heat, stirring often.
- Brush this mixture on all sides of the wedges and then add remaining sauce to the pan. Roast covered for 20 minutes and then flip the wedges. Baste.
- Roast uncovered for another 10 to 15 minutes or until golden brown at the edges. Serve with lemon wedges, fresh parsley and additional Parmesan.
