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!