roasted cabbage

leah | 03.29.2020

bought a skinny long cabbage at 99 ranch market and used it twice already. it started looking a little sad so i cut the last 4 inches into rounds and roasted them.

method:

• pre-heat oven to 450F
• cut cabbage into rounds if you have one of these weird skinny ones or wedges if you have normal round or napa cabbage. no need to remove the core, it'll hold the leaves together and it's edible.
• arrange cabbage on a well oiled baking sheet. drizzle more oil on top and rub it into the surfaces.
• generously salt and pepper both sides if the wedges are on the thick side, s&p on one side is fine if they're thin.
• add other seasonings and spices. i used homemade crawfish boil seasoning. use less salt in the previous step if your seasoning mix contains salt.
• roast for 20 min. thin slices and wedges don't need to be flipped but thicker wedges should be.
• keep roasting until there are plenty of deeply browned and blackened bits and the center can be easily pierced with a fork.