Cabbage gets a bad rap if you ask me.  It’s been around for three thousand years and yet it’s not front of mind in the vegetable world.  Most will have eaten it raw in a coleslaw and not many will have tried it cooked on the stovetop or in the oven.  Perhaps we don’t do the cabbage any justice when we overcook it or not enough insight into the ways it can be served and enjoyed.  Or maybe recipes using cabbage seem too laborious; cabbage rolls for example.  Any veggie, in my opinion, should be simple to cook and not time-consuming.  A while back I posted a recipe using cabbage in soup and there are many other ways to enjoy this vegetable besides coleslaw.  Roasted cabbage is a delightful introduction and is sure to tickle your tastebuds!

When selecting a cabbage, choose a tight compact head that feels heavy for its size and doesn’t show any blemishes.  Store in the crisper of your fridge until ready to use.  I chose to cut the cabbage into wedges about one-inch thick; anything bigger adds to the roasting time.

half cabbage
extra-virgin olive oil
sea salt and freshly ground black pepper
1/2 cup grated Parmesan cheese (add more if you like)

Preheat oven to 375f (190c). Cut cabbage into one-inch wedges and place on baking sheet.  Drizzle olive oil over each slice.  Scatter grated cheese and top with sea salt and freshly ground black pepper.  Roast in the oven for 30 minutes or until cabbage is al dente.  To achieve a golden brown top, turn the broiler on and cook for another one to two minutes.

The Culinary Chase’s Note:  You can also slice the cabbage into one-inch rings.  Next time, try wrapping each slice in bacon. Enjoy!