Happy New Year, everyone! Hope you had a wonderful holiday season!
Christmas is always a special time for our family, but after all the holiday treats (and food cheats) it's always a relief to get back to our normal routine afterwards. Last night, we enjoyed some comfort food: oven-roasted chicken, and a very simple, yet delicious side of roasted cabbage. This was so easy to put together, very budget-friendly, at less than a dollar for a whole head of cabbage, and an excellent way to get some more cruciferous vegetables in our diet, too. You can easily add and roast extra heads; enough to feed a larger crowd. It's also a convenient dish, that can roast right alongside with your main course that's already in the oven; a real time-saver.
The cabbage came out really tender, juicy, and mild. A great accompaniment to our chicken, and many more dishes to come!
Simple & Delicious Oven-Roasted Cabbage
Makes 6 servings
1 head cabbage, outer leaves removed
Extra virgin olive oil for drizzling1/2 tsp sea saltfresh ground black pepper
- Preheat oven to 325 degrees F.
- Halve cabbage head, and cut out stem.
- Cut halves into thirds.
- Arrange cabbage wedges in a parchment paper-lined baking dish.
- Drizzle cabbage with extra virgin olive oil, and sprinkle with sea salt and black pepper.
- Roast uncovered for about 25 minutes.