Years ago, my husband and I were invited to a dinner gathering with good friends. One of the items on the menu was a steaming plate of roast cabbage. The spices encouraged the nasal passages to breathe deeply; yet, the idea of cabbage was not, at the time, particularly appetizing. Out of sheer politeness, the roast cabbage was tried… and instantly loved. Everyone, in fact, seated around the dinner table took a second helping. Drizzled in extra-virgin olive oil and seasoned, thereafter, roast cabbage became a side dish to be anticipated, not dreaded. With minimal ingredients and preparation steps to follow, roast cabbage could become “what’s for dinner!”
Extra-virgin olive oil
Seasonings (see below)
- Preheat the oven to 400-degrees.
- Lay a sheet of aluminum foil over medium-sized cookie sheet. Do not tuck over the sides.
- Before slicing into the cabbage, prepare it by removing the outer leaves of the head and rinsing thoroughly; then, dry.
- In order for the leaves to be held together, the core must remain intact; therefore, stand the cabbage on its stem end and cut through. Cut again on its side to produce four wedges.
- Drizzle olive oil on the aluminum foil and rub over each individual wedge.
- Seasoning is a personal preference. While you can use coarse salt, ground pepper, and lightly sprinkle with caraway or fennel seeds, another option is to use “Cavender’s All Purpose Greek Seasoning,” containing black pepper, garlic, oregano, onion powder, and parsley, to name a few ingredients.
- Cover the cabbage with a second piece of aluminum foil, puncturing the top to allow steam. Cook for 40 minutes.
- The cabbage is finished when the edges are tender and golden in coloring.
- Plate and enjoy!