Roasted Red Cabbage

Shredding cabbage for slaw is ideal for summer but cold side dishes just don’t cut it when the weather turns cold. To keep up your quota of cruciferous veggies, turn on the oven and roast thick slices of red cabbage as a delectable dinner accompaniment. Tender, lightly browned, and even sweet, roasted cabbage will quickly become one of your favorite winter dishes.
Shredding cabbage for slaw is ideal for summer but cold side dishes just don’t cut it when the weather turns cold. To keep up your quota of cruciferous veggies, turn on the oven and roast thick slices of red cabbage as a delectable dinner accompaniment. Tender, lightly browned, and even sweet, roasted cabbage will quickly become one of your favorite winter dishes.

Roasted Red Cabbage

Serves 6

Ingredients:

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• 1 head red cabbage, cut into 1-1/2-inch slices

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• 3 tablespoons olive oil

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• Salt and freshly ground black pepper

Directions:

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1. Preheat oven to 400 degrees F.

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2. Brush cabbage slices with olive oil (an olive oil mister works best but a brush will work just fine, too).

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3. Lay cabbage in a single layer on a baking sheet and sprinkle with salt and pepper.

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4. Roast for 15 minutes and use a spatula to flip slices over. Roast for another 10 minutes or until cabbage starts to wilt and lightly brown.

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5. If you cook cabbage too long, the outer leaves will become crunchy — which is also a delicious way to eat the veg.

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