Sometimes, all I want for dinner is a big plate of vegetables. Usually it’s broccoli or brussels sprouts, but tonight the only vegetable that wasn’t spoken for was a wilted head of red cabbage, so I had to make do.
These are fabulous, even when made with the wilty cabbage from the back of the fridge. The roasting takes away any cabbagey funk, and leaves a lovely sweet flavor with a touch of smokiness on the crispy edges.
This is so simple I almost feel silly about posting a recipe, but it’s such a quick and tasty way to enjoy cabbage that I had to share. I think you’ll find that these are delicious enough for a dinner party, but easy enough for any old weeknight dinner.
PS – I’ve gone over roasting vegetables in greater detail here.