Oven Roasted Cabbage

I first tried this out on St. Patrick's Day.  We had corned beef and cabbage, but I wanted a more flavorful way to prepare the cabbage instead of just boiling it with the beef.  A relative of mine pinned Martha Stewart's recipe for roasted cabbage and I thought, "Hey, that'll do!"  But I was also making some roasted potatoes, so I needed a recipe that called for an oven temp of 425 instead of 400 so I could do them simultaneously.  I found one on Food.com that worked.  Essentially it's the same thing, just a decreased cooking time.

This is my new favorite way to prepare cabbage.  The flavor that comes from roasting and the browned edges is so good!  And the olive oil makes the leaves so tender.  You can cut the cabbage into wedges like pictured above, or cut it into 1-inch thick rounds, as shown here.

OVEN ROASTED CABBAGE
adapted from a recipe on Food.com

1 head of cabbage, rinsed and cut into wedges or 1-inch thick rounds
olive oil
kosher or sea salt
black pepper

Preheat oven to 425 degrees.  Brush a rimmed baking sheet with olive oil.  Lay wedges or rounds flat on baking sheet and brush liberally with olive oil.  Sprinkle with salt and pepper.  Roast in oven for 25-35 minutes or until edges are browned and cabbage is tender.

Alternatively, you can roast them at 400 degrees for 35-45 minutes.