Cabbage has always taken a back seat in my mind when I try to think of different vegetables I will serve my family during the week – OK I admit, it sits in the trunk of my mind… in the WAY back. I associate it with that cole slaw that has too much mayo in it, sauteed and paired with sausage, or seen as filler in egg rolls. Never as a side dish along some yummy chicken, steak, or fish.
But WHOA. Not anymore!
I had an entire head of cabbage sitting in my fridge for a week. I bought one determined to do something with it and not waste it. It had to be simple, quick, and delicious. Roasting vegetables is an easy way to bring out natural flavor all the while keeping the cooking process super simple.
I have seen others grill slices of cabbage or pan fry them so I decided to cut them in the same way! Big fat slices right down the side and onto a baking sheet they went. Melt some butter, add your seasonings, boom. Welcome cabbage, to our dinner table!
1 head of cabbage, cut into thick slices
2 tbsp butter, melted
big pinch of salt
big pinch of pepper
whatever other seasonings you desire
Preheat oven to 500 degrees.
Cut the stem from the head of cabbage and place it flat side down on a cutting board. Take a sharp knife and cut downward to make thick 1/2″ slices. The cabbage will fall apart a bit, no big deal.
Spray a baking sheet with cooking spray and lay each slice flat.
Brush each slice of cabbage with the melted butter and season each piece pretty heavily. DO NOT be afraid of salt and pepper. Or butter…. Just trust me!
Roast in the oven for 15-20 minutes until cabbage is soft and starting to brown. There will be burnt edges and pieces. It’s totally fine and will add lots of flavor!
I paired it with roasted pork loin and a red bell pepper slaw. Enjoy!