Tuesday, July 21, 2015

Garlic-Rubbed Roasted Cabbage

This recipe has been making the rounds on Pinterest for awhile, so I decided to try it with some of the cabbage I got from the CSA. It's super-simple and sounded like it would be great. As it turns out, it's alright. The cabbage cooks through evenly but it doesn't get particularly crispy. I'm not sure why I expected it to. It would be easier to just saute it on the stove, honestly. But eh! I was roasting beets in the oven anyway so it was convenient. Not deserving of all the hype, though!


Garlic-Rubbed Roasted Cabbage
Everyday Maven

1 head organic green cabbage (approx 2lb) cut into 1" thick slices
1 1/2 tablespoons olive oil
2 large garlic cloves, smashed (2 to 3)
kosher salt
freshly ground black pepper
1 spray olive oil OR non-stick cooking spray

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.

Rub both sides of cabbage with smashed garlic.

Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.

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