Paganistan: Notes from the Secret Commonwealth

In Which One Midwest Man-in-Black Confers, Converses & Otherwise Hob-Nobs with his Fellow Hob-Men (& -Women) Concerning the Sundry Ways of the Famed but Ill-Starred Tribe of Witches.

  • Home
    Home This is where you can find all the blog posts throughout the site.
  • Tags
    Tags Displays a list of tags that have been used in the blog.
  • Bloggers
    Bloggers Search for your favorite blogger from this site.
  • Login
    Login Login form

The Most Delicious Cabbage You Will Ever Eat

 Roasted Cabbage Wedges Recipe - Food Fanatic


Hey, I live in the frozen North. We eat lots of cabbage up here. You could even call it a way of life.

I like cabbage; in some form or other, I eat it almost every day. Like most vegetables, it can be good—even quite good—if you know how to prepare it properly.

But if you'd told me that cabbage could be delicious, one of the best things that you've ever eaten, well...quite frankly, I'm not sure that I would have believed you.

O ye doubters and cabbage-deniers: prepare ye to believe.


Roasted Cabbage Wedges


1 head white cabbage

extra-virgin olive oil

good salt

freshly-grown black pepper (optional)


Preheat oven to 425° F.

Halve cabbage. (Don't core it.) With the cut side down, slice each half into eight to ten wedges.

Cover two cookie sheets with baking parchment. Arrange cabbage wedges on parchment. Drizzle generously with olive oil; sprinkle generously with good salt, preferably something with large crystals.

Bake for about 20 minutes. Remove from oven, and gently flip wedges. (The outer leaves will be beginning to brown at this point. Don't worry: that's all part of the deliciousness.) Oil, salt, and (if desired) pepper the wedges, and return to oven.

Bake for another 20 minutes or so. Now check for doneness. The wedges will be done when they're fork-tender in the center.

Serve immediately. (A little squeeze of fresh lemon will do no harm whatsoever.) Then prepare to swoon.



Mike Howard


who always hated seeing

recipes in pagan periodicals.



"Ain't nothin' more pagan than good food."


Last modified on
Tagged in: Recipes sacred food
Poet, scholar and storyteller Steven Posch was raised in the hardwood forests of western Pennsylvania by white-tailed deer. (That's the story, anyway.) He emigrated to Paganistan in 1979 and by sheer dint of personality has become one of Lake Country's foremost men-in-black. He is current keeper of the Minnesota Ooser.


Additional information