I know cabbage isn’t the sexiest vegetable in the world, but this recipe for Crispy Roasted Cabbage is a REAL winner. All you do is cut, season, and throw the cabbage in the oven without another thought, so it doesn’t get much easier than this. The center layers of cabbage get nice and soft while the edges singe to the perfect crispness. This would make a great side dish to these Honey Mustard-Glazed Chicken Thighs.
My Crispy Roasted Cabbage was inspired by Dinner Then Dessert’s recipe from a few years ago. By cranking up the oven and roasting for 30 full minutes, I was able to really get the textures I was looking for. And don’t worry about burning those edges — the more charred, the better.
Makes 4-6 servings (depends on size of cabbage)
Ingredients
1 small head cabbage
Olive oil
Salt and pepper, to taste
Directions
1. Preheat oven to 450 degrees.
2. Hold cabbage from stem and cut crosswise to form 1-inch “steaks.” If cabbage is very large, cut steaks in half (this will increase surface area for charring).
3. Lay cabbage on 1 or 2 lined baking sheets. Do not crowd pan.
4. Drizzle with olive oil and sprinkle with salt and pepper. Using a large spatula, flip cabbage over (it will fall apart some, but that’s OK — just push the layers back together). Drizzle other side with olive oil and sprinkle with salt and pepper.
5. Roast 30 minutes, or until edges are blackened and middle layers are soft.
