A roasted cabbage wedges recipe that turns this vegetable into a dinnertime star

With further treatment, though, you can transform cabbage again. All it takes is a smart topping or sauce to promote it from bit player (albeit an interesting one) to dinnertime star.

That’s what this recipe from one of America’s Test Kitchen’s latest books does. By cutting a smallish head into wedges, keeping them intact by cutting through but not discarding the core, you create a gorgeous platform for a sauce of chickpeas and tomatoes. Curry powder, a little sugar, and a generous application of oil help the heat burnish these wedges to a gorgeous deep brown, accentuating the frilly lines of their leaves. The sauce, spiced with a little more curry powder, adds heft without hogging the spotlight.

When you spoon the sauce over the cabbage, you might think of the wedge salads that were hip (again) a few years back. But this is no mere salad. This is a

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These 5 recipes featuring leftover roasted vegetables are proof you should always make extra

Quinoa and Roasted Vegetable Bake With Gruyere, pictured above. Originally inspired by Thanksgiving leftovers, this cheesy, decadent bake works well with whatever hearty roasted veggies you might have left following a meal.

Phyllo Galette with Butternut Squash, Feta and Olives. While this galette calls for butternut squash, you can replace it with all kinds of roasted vegetables.



Roasted Vegetable Hash and Eggs. A good hash is a thing of beauty. While, again, you can use whatever arrangement of roasted vegetables you like, you should also consider checking out Becky Krystal’s guide to the best hash ever.

Roasted Vegetable Frittata. A frittata is a smart way to use up vegetable odds and ends, especially already-cooked veggies.

Roasted Cauliflower Salad With Chickpeas, Red Pepper and Arugula. When Ellie Krieger roasts vegetables, she always roasts extra to pop into other dishes. This salad, which uses roasted

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