I am a huge fan of all things cabbage. It’s probably due to the fact that I was raised by a German/Hungarian/Polish mother. All three of those cultures encompass cabbage-laden foods.
Mom would make pigs in a blanket, cabbage soup, and stuffed peppers made with the leafy green veggie all of the time. I make the same meals for my family. Now, my kiddos aren’t too big of fans of cabbage but they’ll eat it.
If I make stuffed cabbage rolls my youngest will unroll the roll and eat the inside haha! I also find this to be so funny and I have no idea why. Anyway, if you don’t particularly like cabbage give this recipe a shot because I have a sneaking feeling that your thoughts will change. I had just seen a recipe for these escalloped cabbage wedges via The Pioneer Woman’s website and thought that my kids and husband would like them.
So, off to the kitchen I went to get started on this awesome meal. Surprisingly, these cabbage wedges were very easy to make and didn’t take me long at all. The smell, as they were cooking, was so dreamy!
Recipe and photo courtesy of The Pioneer Woman.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure to par-boil your cabbage wedges for a few minutes before making this recipe.
