jmcquown wrote:

> On 11/25/2018 3:48 PM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 11/24/2018 8:12 PM, cshenk wrote:
> > > > You see lots of folks adding veggies though. I think it is
> > > > Jill wth the roasted cabbage with just a little oil or some
> > > > sort? (apologies if wrong person attributed but it sounds like
> > > > an idea I want to try).
> > >
> > > Yes, I've mentioned grilled cabbage wedges. Brushed with a little
> > > neutral oil, simply seasoned with a little S&P. The cabbage
> > > carmelizes nicely which brings out a slightly sweet taste. I
> > > love it.
> > >
> > > The weather down here right now is perfect for grilling. I really
> > > should buy another cabbage.
> > >
> > > Jill
> >
> > Thanks Jill! I was going to try it but past grilling weather. Do
> > you have an idea on how this might go in the oven? I was tryng to
> > guess at 325 for about 20 minutes? It won't be the perfect
> > grilled, but maybe close enough?
> >
> In the oven I think I'd cook on something like a slotted broiler pan
> or at least on a rack in a pan. When I grill it (a charcoal grill) I
> cook it over indirect heat. 325F in the oven for about 20 minutes
> sounds about right.
>
> Jill

I have a V shaped 'duck pan' (keeps duck out of the resulting fat).
Seems about right. I'll give that a whorl and thanks!