Roasted Cabbage

We received a beautiful green cabbage in our Hungry Harvest box last week. Previously, I mainly used cabbage to make sauerkraut and in stir fries. However, this is my new favorite way of cooking cabbage. For very little effort, you get a perfect texture- crispy edges with a soft, but not mushy, middle. Just a few simple spices really complement the slightly sweet and bitter flavors in the cabbage. It makes such a flavorful and attractive side dish!

Ingredients

1/4 cup extra virgin olive oil

4 cloves garlic, crushed or minced

1.5 tsp kosher salt

1/2 tsp black pepper, ground

1/4 tsp crushed red pepper flakes (optional)

1 large head of green or white cabbage

1/2 lime

Directions

1.  Preheat the oven to 400 F.  Line a baking tray with parchment paper or a Silpat.

2.  In a small bowl, use a spoon to mix the olive oil, garlic, salt, pepper, and crushed red pepper together.

3.  Peel and discard any bruised or wilted outer layers of the cabbage.  Then, cut the cabbage into 1/2-inch thick round slices (the stem should NOT be on top or at the bottom, otherwise you won't get the slices that show the cross-section).  Gently place the slices in a single layer on the Silpat/parchment paper.

4.  Spread the spiced olive oil on top of each cabbage slice (about 1 tsp per slice).  Carefully flip all of the slices over.  Spread the spiced oil evenly on top of each cabbage slice, making sure it spreads all the way to the edge.

5.  Roast for 30 minutes at 400 F.  The edges should be crispy and a little bit burnt (see photo above).  Remove the roasted cabbage from the oven.  Squeeze a few drops of lime juice on each slice.

6.  Serve hot!  You can use a large spatula to carefully transfer the slices intact to a plate, or cut them into smaller pieces before serving.