I am literally “Falling” through this season, going from wake-up to work to dinner to activity to bed. My children are busy too, and I am proud of them, watching as they handle themselves , their school work, their music and sports. I am sometimes such an observer in their lives, standing back a little as they grow up. I am accepting and enjoying this role, even if I’m a little nostalgic for days when nap times and Thomas trains made up part of our agendas. This recipe—Oven Roasted Cabbage—tastes like those days when I had more time to cook. Except, of course, it takes no time at all.
I do like to give them simple healthy meals, just to remind them that they are home. Sometimes we eat together. Often, we don’t. Still, recipes like this Oven Roasted Cabbage offer all of the comfort of a home-cooked meal. Roasting vegetables is one of my favorite cool-weather techniques because it brings out sweetness and flavor. It requires few added ingredients. It’s mostly low calorie. The kitchen smells wonderful.
But CABBAGE? Who woulda thought?
Let me just tell you this: Oven Roasted Cabbage is sweet, savory, and filling. I hate saying that produce tastes like candy because, let’s face it, it tastes like vegetables, but I can almost say it here. Oven Roasted Cabbage is candy-like and ABSOLUTLY delicious. And you can find cabbage (along with so many other vegetables suitable for roasting) in the market right now. Come see us, these last couple weeks before we close our doors for the season, and try this:
Preheat the oven to 425 degrees.
Core a head of cabbage and chop it roughly. Put as much as you can comfortably fit onto a cookie sheet with sides.
Drizzle with olive oil.
Sprinkle with kosher salt and fresh ground black pepper.
Put in the oven. Move the cabbage around after 10 minutes. Bake for another ten minutes. Check. The cabbage should be softened and browned on top, maybe even a little burnt. (The burnt parts are extra-good.)
Have a great week. See you at the Market.