My grandmother taught me this simple baked cabbage dish one chilly autumn when the garden gave us more heads of cabbage than we knew what to do with. It uses just four humble ingredients, but when it comes out of the oven the cabbage is tender inside and the breadcrumb coating is wonderfully crisp and golden. This kind of seasonal, no-fuss cooking is what I grew up with in the rural Midwest—stretching garden produce, using what’s in the pantry, and turning it into something that feels special enough for Sunday dinner but is easy enough for any weeknight.
These crispy breaded cabbage wedges are lovely served hot right from the pan alongside roast chicken, pork chops, or meatloaf. They also pair nicely with mashed potatoes or buttered egg noodles to soak up any juices. For a lighter plate,
WW Points: ~3 points per serving
(6 servings)
Ingredients
- 1 medium head green cabbage
- 1/2 cup panko breadcrumbs
- 2 tablespoons light butter, melted
- 1 teaspoon garlic powder
- Salt & black pepper to taste
- Cooking spray
Instructions
- Preheat oven to 425°F (220°C).
- Cut cabbage into wedges and place on a lined baking sheet.
- Brush wedges lightly with melted light butter.
- Mix panko, garlic powder, salt, and pepper.
- Sprinkle coating over cabbage wedges.
- Spray lightly with cooking spray for extra crispiness.
- Bake 30–35 minutes until crispy and golden.