Cabbage is one of the cutest plants to me. (yes plants can be cute) It’s like a little present in the middle just waiting for you to pick it. Cabbage gets a lot of hate for it’s taste,but it’s probably because those people just haven’t cooked it right. 🙂
Because we have been getting so much cabbage from our garden, we have been trying it several different ways. We usually just sautee it, but I really wanted to try it roasted.
I use olive oil and garlic 99.99% of the time when I cook vegetables, so why would I not use them when roasting the cabbage?!
So simple-just a few ingredients, a little bit of time in the oven, and out it comes! This is the perfect side dish.
- 4 Tablespoons of olive oil
- 1 teaspoon of garlic
- 1 head of cabbage
- Sprinkle salt and pepper
- Chives or Green onion for a garnish
- Dijon mustard (trust me on this one)
- Preheat oven to 400 degrees.
- Line a baking sheet with aluminum foil.
- Cut cabbage into about 1/2 inch wedges, leaving the core in. This prevents the cabbage from totally falling apart.
- Brush half of the olive oil on aluminum foil wherever you place a wedge.
- Mix the rest of the olive oil with the garlic and then brush on the tops of the cabbage.
- Sprinkle with salt and pepper.
- Bake for 25-30 minutes.
- Bake until the edges are brown. Feel free to cook the cabbage until it’s much browner and crispy than mine.
- If your feeling fancy, sprinkle with chives or green onion.
- Dip the cabbage in Dijon mustard for extra flavor. 🙂
- Enjoy my first non-sweet recipe! 🙂