I really love roasted cabbage, so when I found this Kitchn recipe for Roasted Cabbage Slaw with Hazelnuts and Lemons, I had to give it a try.
The slaw itself was decent, and didn't require as much chewing as normal cole slaw because the cabbage was softer, but I'm not sure I roasted/broiled it long enough to really get a good roasted flavor. I didn't let any of it blacken, since I was afraid of burning, but next time I'm going to wait till the edges are charred to pull it out of the oven.
One thing I like about cooking is how much chemistry and science are involved; if I had been taught real-life (okay, fine, just food-related) applications of science in school, I would've liked it better. Like beets, the color of red cabbage depends on the chemicals around it--acids in the recipe (like lemon juice) make it pinker, while more basic ("basic" as in the opposite of acidic, not as in "easy") ingredients keep it darker purple/bluish. You can see the chemical reactions in action in the picture below, which is the step at which I added the lemon juice, but had not yet stirred it in. See how the lower edges of the slaw in the bowl are a more blue-purple? You can tell where I sprinkled on the lemon juice, because it's where the cabbage starts to turn more pink. (Mostly at the top and right of the bowl.)
that T-shirt that says "Baking is Science for Hungry People." Science is really cool when you can eat it!