Every recipe ive seen that claims beautiful caramelized cabbage ends up one of two ways for me: Cabbage is cooked through but has little color The edges of the cabbage are caramelized/darkened, but the middles are crunchy (this is usually the case when it's wedges). Ive done wedge-based recipes/recipes with bigger pieces of cabbage and cooked them insanely long, like 2-3 hours at 400+ degrees, and the middles just wont cook through. How do i get good caramelized cabbage? submitted by /u/Vietname