Roasted Cabbage

Posted by Jessica Reilley on 09/08 at 04:30 PM

We love to roast vegetables—it’s our favorite way to enjoy them. The high, dry heat of the oven caramelizes the sugars in the vegetables and highlights their natural sweetness. You can roast tomatoes, asparagus, eggplant, cauliflower, broccoli, cabbage, beets, and most root vegetables.

The most basic recipe for roasted vegetables includes olive oil, salt, and pepper, but it can be spiced up with fresh herbs, garlic, vinegar, or shredded cheese.

There are two secrets to roasting vegetables: 1. Do not overcrowd the roasting pan/baking sheet. (The vegetables should be in a single layer and not overlapping). 2. Keep the size of the vegetables consistent for even cooking.

Last week, purple cabbage arrived in our CSA share, and so we made roasted cabbage wedges. This recipe can be easily adapted for any vegetable.

Ingredients

1 head cabbage, trimmed and cut into wedges
2-3 tablespoons olive oil
salt and pepper to taste

Directions

Preheat the oven to 425° F. Place the cabbage on a baking sheet and drizzle it with olive oil. Season with salt and pepper. Place in the oven for 30 minutes, flipping wedges about halfway through.

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