Cabbage is good steamed and in salads. I used to serve it once or twice a month. Now that I’ve discovered roast cabbage, I’ve been making it a couple times a week. It’s simple to prepare, but does take some time in the oven that you’ll need to plan for. The roasting really brings out the flavor of the cabbage.
1 head cabbage
oil (your choice – garlic, olive, grapeseed, coconut….)
Pre-heat oven to 350º
Line 2 rectangular cake pans or cookie sheets with parchment paper.
Halve cabbage and remove core. Slice cabbage 1/4″ to 1/2″ thick.
Spread cabbage evenly on the pans.
Drizzle with oil and sprinkle with salt and pepper.
Roast for approx. 45 minutes, turning once at about 30 minutes.