–adapted from The Yellow House
This is so simple and so, so good. I’ve converted many a cabbage skeptic with this preparation. You can even skip the vinaigrette and/or Parmesan and just drizzle on a little more olive oil and salt.
If you have a large head of cabbage this will probably be more than you can eat in one sitting but the roasted cabbage is so good that I would suggest roasting the whole thing and using any leftover wedges in other ways later in the week–chopped up in soup or warmed up with fried potatoes or cooked down a little more and mixed with mashed potatoes. . .
Serves 6 +/-
1 medium head regular green or savoy cabbage
1-2 tablespoons olive oil
For the vinaigrette (optional–see headnote):
5 tablespoons olive oil
2 tablespoons sherry or red wine vinegar
1 teaspoon Dijon-style mustard
1/2 teaspoon thyme, chopped (fresh or dried)
Sea salt and black pepper
Grated Parmesan for serving (optional–see headnote)
Preheat the oven to 450 degrees.
Remove any damaged outer leaves from the head of cabbage. Using a large, sharp knife, quarter the cabbage and then cut each quarter into 2 to 3-inch wedges. Leave the core intact as it will hold the wedges together while roasting.
Arrange the cabbage wedges on a baking sheet. Drizzle the cabbages with the olive oil, and then sprinkle liberally with salt.
Roast the cabbage for 30 minutes, flipping the wedges after about 15 minutes so they brown evenly. After 30 minutes the wedges may have some blackened, crispy outer leaves. If you don’t want this, feel free to take them out a few minutes early, but note that the inside of the cabbage may be less tender than if you were to leave it in longer.
While the cabbage is roasting, make your vinaigrette (if you want to use it–see headnote) by whisking together olive oil, vinegar, thyme and mustard. Taste the vinaigrette and season with salt and pepper to taste.
When the cabbage is tender, serve the wedges, drizzled with vinaigrette, and a good grating of cheese over the top if you’d like. Preferably serve while the cabbage is still hot.