I know it sounds crazy, but hear me out. Have you noticed that almost every vegetable becomes even more delicious when you roast it? Cabbage is no exception! It gets smooth, almost buttery, and flavorful--similar in taste to well-roasted cauliflower, but with a better texture.
I got the idea from an old Kitchn post, but that recipe calls for bacon, and to blacken the cabbage. I prefer my roasted vegetables meat-free and lower on carbon. So I made a few adjustments, including garlic instead of bacon and a shorter cooking time.
1 head of cabbage
5-6 cloves garlic, peeled
Preheat the oven to 450. Line a baking sheet with parchment paper. Core the cabbage, and cut it into wedges--at least 8 wedges, more if it's a very large cabbage. (Mine was rather small, as you can see in the picture below.)
Lay the cabbage wedges flat on the baking sheet. Put the garlic between the wedges, and drizzle everything generously with olive oil. Sprinkle a bit of salt on top of each wedge.
|I also tried a few drops of liquid smoke on each wedge, but it cooked off and I couldn't taste it.|
Quick, easy, delicious, and unexpected! This is an awesome side dish for almost anything. Annnnd such a quick and easy side dish means you can spend more time outside enjoying the spring weather, like I've been doing!*
|Swan boats! And cherry trees. The boyfriend and I walked through the Public Garden last weekend and saw 3 weddings, 1 proposal, and 1 one-man band; a busy spring day!|