1 minute reading time (208 words)

Cabbage Wedges

Serves: 4


  • ​2 LB fresh cabbage (a whole head)
  • Lemon Cream Dip (previous recipe)
  • (OPTIONAL) dill weed
  • (OPTIONAL) sweet basil leaves
  • (OPTIONAL) celery seed
  • (OPTIONAL) caraway seed
  • (OPTIONAL) mint, chopped fresh or dried
  • (OPTIONAL) minced fresh parsley


  1. Cut an average size head of cabbage (about 2 LB) in half; cut half of it into 4 even sized wedges.
  2. Poke toothpicks through the cabbage layers on both ends of the arcs and one toothpick in the opposite direction in center of the wedge (you'll see where the wedges need holding together when you do this).
  3. To Steam: Place wedges in vegetable steamer pan or basket over an inch or two of boiling water in saucepan, cover, and steam about 9 -13 minutes until tender.
    To Pressure Cook: Place the cabbage wedges with 1/2 CUP water in pressure cooker and process at 15 LB pressure for 3 minutes; cool immediately with cold running water over the closed lid until the pressure is down.
  4. Serve with Lemon Cream Dip.
  5. If desired, adding any remaining OPTIONAL ingredients to the dip, to taste.


Tip: Toothpicks hold wedges together.


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 Wedge ​27 ​+1 g (18%)​6 g (79%)3 g
Zucchini Mexicali
Harvard Beets


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Tuesday, 30 May 2023

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