When I have a head (or two) of cabbage that keeps getting shuffled around in my refrigerator, I roast it. It is a simple way to eat a whole head of cabbage in one or two meals. Roasting it makes it super sweet and delicious.
One head of Cabbage
1/3 cup Olive Oil (about)
Salt and Pepper
Pre-heat the oven to 425 degrees
Cut the head of cabbage in half and cut out the core. I then cut each half into about 5 or 6 smaller wedges and laid them in a large baking dish.
Drizzle the olive oil over the wedges and sprinkle with salt and pepper. Bake uncovered for 25-30 minutes. The edges will start to brown and the cabbage will become soft and caramelized when it is ready.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
