Cheddar Cabbage Wedges Recipes

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

BONNIE'S SMOTHERED CABBAGE WEDGES

Steps:

• 1. PREPARE CABBAGE Cut the cabbage into 8 wedges, and trim and discard the core. Place in a Dutch oven with a small amount of salted boiling water, cover with a tight lid and cook 10 minutes. Drain well. Transfer the cabbage to a 13X9 baking dish.
• 2. PREPARE VEGETABLES Heat the butter in a large skillet over medium low heat. Saute the onion and green pepper until tender. Add 1/4 cup of flour and stir and cook one minute. Then add the 2 cups of milk. Stir and cook until thick and bubbly. Add salt and pepper. Pour this mixture over the cabbage evenly in the baking dish. Bake 25 minutes at 375 degrees.
• 3. MAKE SPICY CHEESE SAUCE Combine mayonnaise, cheddar cheese and drained Rotel. Mix well. Spoon this mixture over the cooked cabbage and bake 5 more minutes until the cheese is melted.
• 4. SERVE! Enjoy!

CABBAGE WEDGES WITH CHEESE SAUCE

Steps:

• Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
• Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
• Drain and remove the core, then set wedges in a greased 9x13" casserole.
• For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
• Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
• Add milk slowly, whisking, then cook and stir until sauce thickens.
• Pour over cabbage.
• Bake, uncovered, at 375 F for 15 minutes.
• Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.

GRILLED CABBAGE WEDGES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
• Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

CHEDDAR CABBAGE WEDGES

Steps:

• Cut the cabbage into eight wedges, leaving a portion of the core on each wedge. Steam wedges in boiling salted water in a large kettle or Dutch oven for 10-15 minutes or until crisp-tender. Drain remove core. Place the wedges in a greased 3-qt. baking dish. In a medium saucepan, sauté the green pepper and onion in butter until tender. Stir in flour, salt and pepper and cook until bubbly. Gradually add milk cook and stir until thickened. Pour over cabbage. Bake, uncovered, at 375° for 15 minutes. In a small bowl, combine cheese, mayonnaise and chili sauce spoon over wedges. Return to the oven for 5 minutes.© Copyright Reiman Publications, 1993-1997