|Image from Food Network|
I've been wanting to try roasted cabbage for awhile.
It sounded interesting.
And I've seen it on Pinterest.
If it's on Pinterest, then it's got to be legit, right?
I was at the store yesterday because I needed to get some fruits and veggies, desperately.
I've been at jr. high camp for a week -- enough said!
While the food was a step up from pre-conceived notions of camp food -- I still
I walked by the cabbage, as I normally do and didn't pay it any attention.
But in a flash, I spun my cart around, apologized to all those little cabbages sitting there -- picked up the cutest little head of cabbage I saw and headed home.
The consensus around the table were these two things:
- My cherubs like roasted brussel sprouts better
- I needed to have cooked it a little longer
- I'll roast the wedges on the cut side, rather than on the rounded side
|This cabbage isn't mine -- but I've put it here to|
show you that it's not been cooked long enough.
That may be your preference, but for roasting
you'll want to cook it longer.
Does that make sense? Goodness, I think I went too long on that issue. It's like I've got a degree in cabbage-ology and I'm trying to sell you on the importance of cooking on the cut side!
Hey! Cook it however you want too!
1 head of cabbage, quartered
salt and pepper
Preheat oven to 425.
Line a baking sheet with foil.
Place quartered cabbage pieces on the pan. Very lightly drizzle with the olive oil and then season with the salt and pepper.
Place the cabbages on their cut side on the pan.
Roast in the oven for 20 minutes, or until the leaves begin to crisp up and turn a beautiful toasty color. Using tongs, turn the cabbage pieces over to the other cut side and continue cooking 20 minutes or more, until you achieve the same appearance.