Roasted Cabbage

Roasted Cabbage

1 cabbage (green, red savoy or napa will work)

1/3-1/2 cup olive or sesame oil

salt (corse kosher works best)


Pre heat oven to 425. Drizzle 1/2 the oil on a cookie sheet. Halve and then core the cabbage. Take each half and carefully slice it into 1/4″-1/2″ rounds being careful to keep the layers together. After each slice, transfer the layers intact to the oiled cookie sheet. Continue until the sheet is full. Fill all the spaces so the whole sheet is covered. Drizzle the remainder of the oil evenly on cabbage slices and finish with ample salt and pepper. Place the whole pan in the oven and set the timer to 10 minutes. Check for the beginning of browning at the edges and where the cabbage meets the pan. If you don’t see some browning keep cooking in one minute increments until you see browning. Napa will cook faster. You may want to brown the cabbage more (my kids fight over the crispy pieces).  Once you see browning take the sheet out of the oven and with a spatula carefully flip the slices, again trying to keep them together. This is hard as they are limp now. Return them to the oven for another 5-10 minutes (how crispy or not is up to you). This dish is great hot but we also keep some around in a container and add it to soups, salads or just as a quick cold or room temp side dish.