Did you know that when you roast cabbage, it takes on a nutty, almost sweet flavor? I really, really love cabbage, and tend to eat it mostly in the spring time around St. Patrick’s Day, but having discovered this recipe, I’m going to be eating it a lot more frequently. It is cheap, it is easy, and it is healthy. The trifecta of wonderfulness!
There are a variety of recipes for this listed all over the web, and I’m not sure who the originator of the recipe was, but here’s what I used, and how I did it:
one whole cabbage, cut into fourths (I cut through the stem, so the stemmy part could keep the wedges held together)
freshly ground pepper
juice of one lemon
I didn’t measure out the olive oil, I just poured some into my hands and rubbed it into the cabbage as thoroughly as I could.
Sprinkle with salt and pepper to taste.
Place on a cookie sheet, and roast on the middle rack of the oven for approximately 25 minutes at 375. Ours still had a bit of crunch, and was starting to get very brown on the bottom and edges, but no burning occurred. Just keep an eye on it!
Once you remove it from the oven, squeeze fresh lemon juice over each piece. Don’t overdo it, though…the lemon is just to give it a little zip.
I served this with chicken quarters that I roasted in a Dutch oven with onion powder, garlic powder, salt, and pepper, and a liberal coating of fresh lemon juice.