Who’s on a roasting vegetable kick?
C’mon, it’s nearly winter. Surely you must love keeping the apartment warm by roasting whatever vegetable you can think of in the oven.
Wait, is that just me?
I never thought of roasting cabbage until Roo asked the other day if brussels sprouts were just mini-cabbages. We typically enjoy roasted brussels sprouts so why not cabbage? Thankfully an internet search confirmed that it was possible and not entirely crazy.
A lovely coating of olive oil and lemon, cabbage leaves kissing the cookie sheet at roasting temps, yielded crunchy, caramelized leaves and a sweet, soft center. It was like eating roasted brussels sprouts, but not. Yeah.
Adapted, just barely, from Eat.Repeat
Serves 4 to 6 as a side
A head of green cabbage
2 tablespoons of olive oil
3 tablespoons of lemon juice (just barely juice from an entire lemon)
Salt and Pepper to taste
A cookie sheet (lined with parchment paper if you’re lazy with clean up)
A sharp knife
A small bowl
A whisk or fork
A pastry brush, or just pour the sauce on
Place the oven rack in the lower half of your oven. Preheat your oven to 450F.
In a small bowl add the olive oil, lemon juice and salt. Whisk together until the ingredients are combined.
Cut your green cabbage into eight wedges, leaving the core intact (it helps keep the leaves together when you have to turn them over in the oven).
Place the cabbage wedges onto a (lined) cookie sheet. Brush the wedges with the lemon and olive oil mixture, turning over the wedges so that both sides are well coated.
Bake the cabbage for about fifteen to twenty minutes each side, until each side is well browned, leaving a lovely caramelized crunch that you can bite into.
Remove the cabbage from the cookie sheet and if desired, remove the cores with a knife (be careful! It’s very hot and the cabbage may be a bit slippery). Otherwise, if you don’t mind eating around the core (we didn’t), season with more salt if necessary, and pepper if desired. Serve while still hot.