Roasted Cabbage

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