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Author Notes: We started roasting cabbage like this last summer, back when our CSA haul featured cabbage almost weekly. Months later, we’re still eating it this way, usually as part of a quick weeknight meal along with some sausage and white beans in olive oil. Leftovers go great in lunches along with some feta or goat cheese. —Amanda Waddell
- 1 whole cabbage, red or green
- Olive oil, for brushing
- Salt and pepper
- 7-8 garlic cloves, whole (unpeeled or peeled—unpeeled is probably better to avoid burning)
- Preheat oven to 425 degrees.
- Place the cabbage upright on a cutting board, core/stem side on the bottom. Slice straight down into one-inch thick rounds, or as close to that as you can get. It doesn’t need to perfect.
- Place rounds on a baking sheet. Brush both sides with olive oil and sprinkle generously with salt (I use kosher) and pepper. I find cabbage needs quite a bit of salt, so don’t be shy. Place a few garlic cloves on the sheet along with the cabbage, brushing with a little olive oil as well.
- Roast for about 30 minutes, until the tip of a knife slips easily through the core. Smash the roasted garlic cloves into the cabbage and serve.