Roasted Cabbage

cabbage

You may have heard this before.  Or several times before…  I love roasting vegetables.  It is, without a doubt, my tried and true favorite cooking technique.  Plus, absolutely everything tastes better roasted- radishes, beets, broccoli, onions, carrots, kale–should I even bother to continue?

I also love to roast things because it is easy.  Even when you are a farmer who’s life revolves around food, it is still hard to find time to make a meal every night of the week.  Roasting is by far the easiest method of cooking.  Peel, slice, dice, toss with olive oil, Kosher salt and freshly ground pepper.  Throw in the oven.  Ignore for twenty to forty minutes.  Who can’t find time for that?!

So here it goes.  One more roasting recipe to add to your cookbook.  And get on the roasting now!  Before long, the sun will be high in the sky and the Wisconsin temperatures will soar and you will not want to set your oven to 425 degrees (or turn it on at all).

Roasted Cabbage
Adapted from Martha Stewart

I prepared this cabbage with breaded and stuffed pork chops.  The pork chops were stuffed with ham and mango habenero cheddar.  It was a, dare I say, perfect late spring meal.

Takes 45 minutes
Makes as much as you are craving, I can eat a whole pan by myself for a snack
But really, a whole head makes enough for a side dish for a family of 4-6

2 tablespoons olive oil, divided
1 medium head cabbage
Kosher salt and freshly ground pepper to taste

Preheat oven to 425 degrees.
Using one tablespoon of the oil, grease a standard size cookie sheet.  Set aside.
With the base of your cabbage on a cutting board, cut the cabbage into ½-inch thick rounds vertically.  You can discard the two middle-most rounds, or cut out the core and use remaining cabbage.
Lay cabbage rounds on oiled cookie sheet.  They can be very close together.  They will shrink as they roast.  Brush with remaining oil.  Sprinkle generously with salt and pepper.
Place pan in oven.  Cook for twenty minutes.  Remove pan from oven and flip cabbage rounds using a spatula (if possible, leave them if it’s too much of a pain; I’ve eaten both flipped and unflipped-they taste great either way).  Roast ten to fifteen minutes longer, until the edges are very brown and crispy.
Add more salt and pepper to taste.  Serve warm.

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