Roasted Cabbage
Now this – this is easy and delish! We love cabbage. And not just because it is low in carbohydrates and high in fiber, but because it tastes good, has great texture and marries up with a variety of flavors. It can double the bulk of a meat dish, or fill up the crevices of a stuffed pepper. It can also make a raw salad extra crunchy. Once when we were living in New Orleans I picked up a big head of green cabbage at a farmers market. All the heads looked pretty much the same, but I grabbed one of the smaller ones. Little B was a baby at the time, hanging around in a sling, nestled against me dozing on and off. I was tired from all the baby maintenance. When I got home and started cleaning and trimming the cabbage, it was filling up my sink. I was pretty impressed at the size. It was huge! Filled the sink. We ate on it for a week. Unlike Charlie of the Chocolate Factory, I never had to rely on cabbage water for dinner. I love the stuff. Roasting it in the oven brings out the flavor without getting watery. It is easy to cook up while something is finishing up on the grill. Enjoy!
Roasted Cabbage
1 head green cabbage
1 tsp chopped fresh garlic
1 tsp chopped fresh ginger
½ tsp ground nutmeg
2 Tbsp olive oil
Salt and Pepper to taste
Preheat oven to 375F. Cut the cabbage head in half, leaving the stem attached. Out of each half cut a 1” slice. Trim some of the stem out of the slices, but leave enough to help hold the slices together. Set aside the outer slices for another use. In medium rectangular baking dish drizzle 1 Tbsp of the oil. Sprinkle the garlic and ginger, as well as some salt and pepper over the oil in a shape approximate to the circumference of the cabbage slices. Place the slices in the pan, gently pressing down so the spices are pushed into the cabbage. Sprinkle the remaining oil on the top of the slices, along with more salt and pepper. Bake for about 30 minutes, then flip the slices. Bake for 30 more minutes, or until cabbage is softened to preferred tenderness. Serve immediately.