sort of like wedges – just that they aren’t fried. or made of potato. so really not much like wedges except for their shape. I really am just a bag of laughter on this blog.
this is a method-post, more than an exact-measurements exposition on how to turn a huge head of very inexpensive green cabbage into a soft, sweet blast of a dinner with charred edges and a kiss of garlic. I’ve taught (I use this word loosely) you how to sauté any vegetable chinese-style, and now here’s an introduction into the world of roast-any-green-matter you like.