YOUR HEALTHY PLATE: Roasted Red Cabbage

Ingredients

1 whole cabbage, rinsed and cored (peel away any dry or moldy outer leaves)
2 T olive oil
1 t kosher salt
(and that’s it!)

This red cabbage has been sitting on my kitchen counter for almost a month.  Enough is enough.


Yesterday I readied a cookie sheet by heating it first at 450 for a few minutes, and then tilting it to spread 1 T olive oil evenly over the surface.  Meanwhile, I sliced a whole head of red cabbage into approximately 3/4 inch slices and then laid them on the heated, oiled cookie sheet for roasting.  Some slices were thinner and some thicker, but I ended up with 7-8 slices in all.

Then I poured a bit more oil into my hand and spread it all over the cut surfaces of the cabbage, sprinkled them with kosher salt, maybe a bit less than 1 teaspoon, and returned the cookie sheet to the oven.

The cabbage roasted at 450 for about 20 minutes, got flipped with a big, broad spatula, and then roasted for about 10 more minutes.  Beware: the volume of cabbage shrank by almost half!

This is a simple and truly delicious recipe.  A whole head of cabbage was eaten by just 5 people!


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