1 head cabbage
2 tbsp olive oil, divided
salt and pepper
1. Preheat oven to 400F. Holding the underside of the cabbage core in a single hand, slice the cabbage into 1″ steaks beginning on the reverse finish from the core.
2. Brush 1 tbsp of the oil onto a rimmed baking sheet, then add the cabbage steaks. Brush the remaining 1 tbsp of oil onto the steaks, then season with salt and pepper.
3. Roast till the sides begin to brown, about 45 minutes, then serve.
** The browned edges are an acquired style; in the identical approach that roasting accents the pure sweetness of cabbage, the sides accent the bitter edge that cabbage can generally carry (loads like roasted brussels sprouts). If you happen to’re not feeling it, merely cross the browned edges to the one who enjoys bitter meals probably the most (there’s one in each household — responsible as charged).
** If you happen to’re heating up the oven, would possibly as nicely use it for one more dish as nicely; this roast rooster will work simply high-quality (word that it cooks at 450F, so the cabbage will roast sooner, about 35-40 minutes).
